Shrimp and Broccoli Rice Casserole

Every Thanksgiving, my family rushes to find this casserole on the large banquet tables filled with food. And since there’s over 96 of us, my Aunt Becky brings two huge aluminum pans heaped high with this luscious side dish. Try it tonight … I promise you won’t be disappointed!


1 lb. raw shrimp
Toni Chachere’s Seasoning
Garlic powder
1 16 oz. bag or 2 small boxes of frozen broccoli
2 1/2 cups cooked rice
1 stick butter
1 large onion
1 large bell pepper
1 cup chopped celery
1 can cream of mushroom soup
1 can cream of celery soup
1 tsp Worcestershire sauce
1 lb Velveeta cheese


Preheat oven to 350 degrees. Season raw shrimp well with Toni’s and garlic powder and set aside. Bring water to a boil. Cook broccoli until tender and drain. Rough chop all veggies. Melt one stick of butter and sauté onions, bell pepper, and celery. When wilted, add shrimp and cook on low until pink. Stir in soups and Worcestershire sauce. Add broccoli. Cut up cheese and cook on low until melted. Add rice and mix thoroughly. Bake for 30 minutes. Serves 8.