A delightful shrimp and rice casserole with a creamy, cheesy texture and a hint of spice.
Cook the rice according to the package instructions.
Using a rice cooker can simplify this step and ensure perfectly cooked rice.
In a medium saucepan, melt the butter over medium heat. Add the diced green bell pepper, celery, and onion, and sauté until tender, about 5-7 minutes.
Stir frequently to prevent the vegetables from sticking to the pan.
In a large mixing bowl, combine the cooked rice, sautéed vegetables, cream of mushroom soup, cheddar cheese, Swiss cheese, and ground black pepper.
Ensure the mixture is evenly combined for consistent flavor.
Fold in the cooked shrimp gently to avoid breaking them apart.
If using pre-cooked shrimp, ensure they are thawed and patted dry before adding.
Transfer the mixture to a 3-quart baking dish and cover with aluminum foil.
Grease the baking dish lightly to prevent sticking.
Bake in a preheated oven at 350°F for 40 minutes, until heated through.
Check the casserole halfway through to ensure even cooking.
Let the casserole rest for 10 minutes before serving.
This resting time allows the flavors to meld and the casserole to set.
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