Broccoli and Shrimp Soup Casserole
📜 Collection: Dwayne Collection | ✍️ Attribution: Unattributed | 📂 Category: Sides A comforting vegetable casserole featuring tender broccoli spears baked in a rich, creamy shrimp and sour cream sauce, topped with toasted Devonshire breadcrumbs. Perfect as a savory side dish for family gatherings.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 1 hr | None | 8 servings |
🔪 Key Equipment
- Baking dish
- Saucepan
- Mixing bowl
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 4 packages | Broccoli | spears, cooked as directed |
| 2 cans | Shrimp Soup | condensed cream of shrimp soup |
| 1 pint | Sour Cream | |
| 1/4 lb | Butter | melted |
| 1 cup | Breadcrumbs | Devonshire style preferred |
Instructions
Step 1: Prep and Assembly
- Cook the 4 packages broccoli according to package directions.
- In a mixing bowl, combine the 2 cans shrimp soup and 1 pint sour cream; mix together thoroughly.
- Arrange the cooked 4 packages broccoli spears evenly in a baking pan.
- Pour the soup and sour cream mixture over the broccoli spears in the pan.
Step 2: Topping and Baking
- In a saucepan, melt 1/4 lb butter, then mix in 1 cup breadcrumbs and cook until lightly browned.
- Cover all of the broccoli and sauce with the browned 1 cup breadcrumbs.
- Bake at 350°F for 1 hour until hot, bubbly, and the crumb topping is golden brown.
💡 Make-Ahead & Storage: Can be assembled up to a day ahead (without the breadcrumb topping), covered, and refrigerated. Add the buttered breadcrumbs just before baking.
Original Recipe Scan
