There is literally nothing easier than a casserole. You can use leftovers & canned ingredients, in one pot, and all of a sudden you have a dinner, leftovers for lunch tomorrow, and some very happy tummies. They’re usually ooey, gooey, and more often than not, cheesy. This casserole is so simple, and if you have a case iron skillet or dish, you can use one pot to go from stove to oven (I did not, I used a skillet then layered my ingredients in an old school casserole dish).
I will definitely be posting more casserole recipes, especially in the winter time. But this is a great one to start with!
Spicy Shrimp Casserole
Time: Prep-20 min, Cook time- 40 min.
Ingredients:
-2 cups rice (this can be anything really; leftover quinoa, wile rice, risotto, etc.)
-1 lb shrimp, peeled and deveined
-1 tablespoon butter
-1/2 diced white onion
-1 tablespoon cayenne pepper
-1/2 tablespoon red pepper flakes
-1 tablespoon garlic
-1 can tomatoes with chilis
-2 cans of black beans
-1 1/2 cup mozzarella cheese, shredded
Directions:
- Heat your pan over medium heat, melt the butter. Preheat oven to 350 degrees. Sauté garlic and onion. Add in black beans and toss together for about five minutes. Remove bean mixture from pan, either into your casserole dish, or into a separate dish (hint, already have your rice and tomatoes down in your casserole dish; one less dish you can to clean).
- Add in shrimp. Toss with spices, salt and pepper to taste.
- In your casserole dish layer rice on the bottom, topped with canned tomatoes, then the black beans.
- Once shrimp is barely cooked through (it will continue to cook in the oven, so don’t over cook!) throw it in your casserole dish.
- Top with cheese. Bake in oven for 20 minutes, or until cheese is bubbling.
Enjoy with chopped green onions or cilantro on top!
Sunday Supper 