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Easy Shrimp Casserole

Mormon.Cook's picture
  Chopped onion 1⁄2 Cup (8 tbs)
  Butter/Margarine 2 Tablespoon
  Canned cream of shrimp 10 1⁄2 Ounce
  Milk 1⁄2 Cup (8 tbs)
  Shrimp 1 Cup (16 tbs)
  Lemon juice 2 Tablespoon
  Cooked rice/Patty shells 1 Cup (16 tbs)

Cook onions in butter until soft but not brown. Add soup, sour cream, and milk. Stir and heat until smooth and piping hot, but do not let boil. Add shrimp and lemon juice. Taste to correct seasonings. If sauce seems too thick, add a little milk or chicken broth to desired consistency. Serve hot on rice or in patty shells.

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Average: 3.9 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 150 Calories from Fat 63

% Daily Value*

Total Fat 7 g11%

Saturated Fat 4.3 g21.5%

Trans Fat 0 g

Cholesterol 51.6 mg17.2%

Sodium 380.2 mg15.8%

Total Carbohydrates 14 g4.8%

Dietary Fiber 0.43 g1.7%

Sugars 1.7 g

Protein 7 g13.9%

Vitamin A 4.9% Vitamin C 6.2%

Calcium 4.5% Iron 6.6%

*Based on a 2000 Calorie diet

Easy Shrimp Casserole Recipe