Name: Shrimp Casserole - Easy Recipes for Dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 pound large shrimp, peeled and deveined; 8 ounces uncooked pasta (elbow macaroni or penne work well); 1 cup shredded cheddar cheese; 1 can cream of mushroom soup; 1/2 cup milk; 1/2 teaspoon garlic powder; 1/4 teaspoon black pepper; 1/2 teaspoon paprika; 1/4 cup chopped green onions; 1/2 cup breadcrumbs (optional, for topping)

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This shrimp casserole is what I make when I need comfort food that doesn’t feel like a project. We’re talking juicy shrimp, tender pasta, and a creamy sauce that holds everything together like a warm hug. It’s the kind of meal you throw together when you want dinner to do the heavy lifting—hearty, reliable, but with just enough flair to keep it interesting. I like to think of this as my midweek miracle dish. You don’t need to plan days in advance. Everything comes together in one casserole dish, and before you know it, the kitchen smells amazing and people start wandering in asking what’s cooking. That’s always a good sign. The best part? You can switch it up. Toss in a few veggies, swap the cheese, play around with the herbs. This recipe is easy-going like that. It’s dinner that forgives you for forgetting to defrost the chicken. And it does it deliciously.

1) Key Takeaways
2) Easy Shrimp Casserole Recipe
3) Ingredients for Shrimp Casserole
4) How to Make Shrimp Casserole
5) Tips for Making Shrimp Casserole
6) Making Shrimp Casserole Ahead of Time
7) Storing Leftover Shrimp Casserole
8) Try these Casserole next!
9) Shrimp Casserole
10) Nutrition

1) Key Takeaways

This shrimp casserole is a one-pan wonder made with pasta, shrimp, and a creamy, cheesy base
It’s ideal for easy recipes for dinner and comes together with minimal prep
Flexible ingredients let you switch things up depending on what’s in your fridge
Perfect make-ahead option for busy weekdays or family gatherings

2) Easy Shrimp Casserole Recipe

This shrimp casserole is the kind of meal that rescues your evening without much fuss. I keep this recipe bookmarked for those nights when I need something warm, filling, and just fancy enough to make everyone feel like we’ve made an effort—even if we haven’t.

We’re working with creamy textures, golden cheese, and shrimp that stay juicy and tender while soaking up all that rich flavor. It’s like your favorite comfort food met a seafood lover and had a delicious baby. Plus, it fits perfectly into your rotation of easy recipes for dinner, because who needs more kitchen stress?

Everything bakes up in a single dish, and you’ll only need a bowl or two for prep. Fewer dishes, more cozy vibes, and a dinner that gets rave reviews without you breaking a sweat. Trust me, this one’s a keeper.

3) Ingredients for Shrimp Casserole

1 pound large shrimp: Peeled and deveined, these little ocean gems cook quickly and add the perfect seafood touch to this dish.

8 ounces uncooked pasta: I usually go for elbow macaroni or penne. They hold sauce like champs and don’t fall apart after baking.

1 cup shredded cheddar cheese: Cheddar melts beautifully and adds a sharp flavor that pairs well with the creamy base and shrimp.

1 can cream of mushroom soup: The backbone of the creamy sauce. It saves time and gives that rich, cozy flavor we all secretly crave.

1/2 cup milk: Just enough to thin the soup and help everything blend smoothly. I use whole milk for richness.

1/2 teaspoon garlic powder: For that background flavor that makes people go, “Hmm, what’s in this?”

1/4 teaspoon black pepper: A bit of heat to cut through the richness without overpowering the shrimp.

1/2 teaspoon paprika: This gives color and a touch of smokiness that works so well with the cheese and shrimp.

1/4 cup chopped green onions: Bright, fresh, and just a bit oniony—adds color and crunch too.

1/2 cup breadcrumbs (optional): For a golden topping if you’re feeling extra. Toast them a little beforehand for crunch.

4) How to Make Shrimp Casserole

Step 1. Preheat the oven to 350°F. That gives you enough time to prep while it warms up.

Step 2. Cook the pasta according to the package. Don’t let it go mushy—we want it al dente so it stands up to the sauce.

Step 3. Mix the soup, milk, garlic powder, pepper, paprika, and cheese in a large bowl. This is your creamy, cheesy base.

Step 4. Stir in the cooked pasta, shrimp, and green onions. Mix gently so the shrimp don’t break apart.

Step 5. Pour everything into a greased baking dish. If you’re using breadcrumbs, sprinkle them on now.

Step 6. Bake uncovered for about 25 to 30 minutes. The shrimp should be pink and the casserole should be bubbling at the edges.

Step 7. Let it rest a few minutes before serving. Trust me—it tastes even better when you’re not burning your tongue.

5) Tips for Making Shrimp Casserole

Use good-quality shrimp. This dish is simple, so the ingredients really shine. If your shrimp have that weird freezer-burn taste, it’ll show. Use frozen if you need, but thaw and drain well.

Don’t overcook the pasta. We’ve all been there—pasta that turns to mush after baking. Keep it firm. It finishes cooking in the oven with all the flavors melding together.

If you want extra vegetables, this is your moment. Broccoli, bell peppers, or even spinach slide in smoothly. They add color, crunch, and maybe even some nutrition (but don’t worry, it’s still comfort food at heart).

6) Making Shrimp Casserole Ahead of Time

This casserole holds up really well in the fridge, which makes it perfect for prep-ahead dinners or lazy Sundays. I usually assemble it the night before, cover it tightly, and stash it in the fridge.

The shrimp hold up nicely, and the pasta actually soaks in even more flavor overnight. Just remember to hold off on the breadcrumbs until just before baking or they’ll go soggy.

When you’re ready to cook, let the dish sit out while the oven preheats. That helps everything heat more evenly and avoids that cold-center surprise.

7) Storing Leftover Shrimp Casserole

Leftovers? You’re in luck. This casserole keeps for about three days in an airtight container. It reheats well in the microwave or oven, and it doesn’t dry out if you add a splash of milk before warming.

If you’re packing lunch, this is one of those meals that tastes even better the next day. The sauce thickens, the flavors mellow, and everyone at work will wish they were eating what you brought.

Skip the freezer though—shrimp doesn’t always play nice after being cooked, frozen, and reheated. It gets a little rubbery, and nobody wants that.

8) Try these Casserole next!

9) Shrimp Casserole