Lemon Shrimp Casserole


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This zesty rice and shrimp dish features peppers, onions, and a creamy sauce.

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  • 2-3 lbs.-cooked shrimp
  • 1 C.-cooked brown rice
  • 1 1/2 C.-sharp cheddar cheese
  • 1 can-cream of celery soup
  • 1/2 C.-green onion, chopped
  • 1 red or orange bell pepper, chopped
  • 1/2 C.-celery, chopped
  • 1 stick-butter
  • 2 lemons, thinly sliced (remove the seeds)

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Preheat oven to 375 degrees. Mix shrimp, rice, cheese, and soup in large bowl. Sauté peppers, onion and celery in butter. Add to shrimp mixture. Pour all into a long flat casserole. Cover top with lemon slices, doubling up if necessary. Cook covered for 20 minutes.

Serves 6.

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