Lemon Shrimp Casserole

Sliced lemons blanketing the top of this shrimp casserole is what makes it special. As the casserole bakes covered, the lemon slices steam and release their juice down through the cheese and mushroom cream sauce, infusing everything with a bright, citrusy tang that cuts through the richness.

The base mixes cooked shrimp with rice, sharp grated cheese, and cream of mushroom soup. Sauteed bell pepper, scallions, and celery add crunch and freshness. It comes together quickly since everything except the vegetables is already cooked.

Twenty minutes covered in the oven is all it needs to melt the cheese, heat everything through, and let those lemon slices do their work.

Chef Tips

• Use sharp cheese, not mild. It needs to stand up against the lemon and mushroom soup
• Slice the lemons thin so they soften during baking. Thick slices stay too firm
• Cover the entire top with lemon slices, overlapping slightly. This creates a steam blanket that keeps the shrimp from drying out
• Don’t overbake. The shrimp are already cooked and will turn rubbery with too much heat

Variations

• Use crab meat or crawfish tails instead of shrimp for a different seafood twist
• Add a pinch of Old Bay or cayenne to the mixture for a spicier kick
• Swap cream of mushroom for cream of shrimp soup for double seafood flavor