Put raw shrimp in casserole. 5 ingredients later: A flavor explosion you’ll crave forever

This shrimp and rice casserole is a lifesaver on those busy weeknights when you want something comforting yet simple. Growing up in the Midwest, casseroles were a staple in our household, and this one is a modern twist on a classic. It's perfect for those days when you crave something hearty but don't have the time to fuss over a complicated dish. With just six ingredients, you can whip up a meal that feels like a warm hug after a long day.

This casserole pairs beautifully with a crisp green salad or some roasted vegetables. If you're feeling indulgent, a side of garlic bread would complement the dish perfectly, soaking up all the delicious flavors. A light, citrusy dessert like lemon sorbet would round out the meal nicely.

Servings: 4

1 pound raw shrimp, peeled and deveined
1 cup uncooked long-grain rice
2 cups chicken broth
1 cup frozen peas
1 can (10.5 oz) cream of mushroom soup
1 cup shredded cheddar cheese

Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the rice, chicken broth, cream of mushroom soup, and frozen peas. Stir until well mixed.

Pour the mixture into a greased 9x13 inch baking dish.

Arrange the raw shrimp evenly over the top of the rice mixture.

Cover the dish with aluminum foil and bake for 30 minutes.

Remove the foil, sprinkle the shredded cheddar cheese over the top, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Let it cool for a few minutes before serving. Enjoy!

For a bit of spice, add a teaspoon of Cajun seasoning to the rice mixture. You can also swap out the cream of mushroom soup for cream of chicken if that's more to your taste. If you're not a fan of peas, try using broccoli florets or diced bell peppers. For a gluten-free version, make sure your soup is gluten-free and consider using a rice blend that you enjoy.