Shrimp and Broccoli Casserole

4.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 204.9
  • Total Fat: 8.4 g
  • Cholesterol: 107.2 mg
  • Sodium: 310.2 mg
  • Total Carbs: 16.2 g
  • Dietary Fiber: 1.9 g
  • Protein: 17.5 g

View full nutritional breakdown of Shrimp and Broccoli Casserole calories by ingredient
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Easy alternative to high-calorie and high-fat traditional broccoli and cheese casserole Easy alternative to high-calorie and high-fat traditional broccoli and cheese casserole
Number of Servings: 4


    * Shrimp, cooked, 6 oz
    * Broccoli, frozen, .5 package (10 oz)
    * Kraft Mozzerella Cheese - shredded, 0.5 cup
    * Hodgson mill whole wheat couscous, 0.16 cup
    * Milk, 2%, .75 cup
    * All Purpose Flour, 1.25 tbsp
    * Pepper, black, .15 tsp
    * Butter, salted, 1 pat (1" sq, 1/3" high)
    * Japanese Style Bread Crumbs, Panko, 0.375 cup
    * Cream Cheese, 2 tbsp
    * Salt, .25 tsp


Preheat oven to 375.

Arrange broccoli and shrimp (I tossed my shrimp in a pan on the stove before combining with the broccoli.) in an even layer in an 8 x 8 inch baking dish coated with cooking spray; set aside.

Combine milk, flour, salt, and pepper in a large saucepan over medium-high heat; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat. Add mozzarella and cream cheeses; stir until smooth. Add whole wheat couscous and stir.

Spoon cheese/couscous mixture evenly over broccoli and shrimp.

Melt pat of butter in microwave. Place panko in a small bowl. Drizzle with butter, and toss. Sprinkle breadcrumb mixture evenly over cheese mixture. Lightly spray breadcrumb layer with cooking spray. Bake at 375 for 25-30 minutes or until mixture begins to bubble and breadcrumbs brown.

***Makes 4 servings when using 8x8 casserole dish.

Number of Servings: 4

Recipe submitted by SparkPeople user MUDPUDDLE7.

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Member Ratings For This Recipe

  • Very Good
    I think this recipe is really good, but it needs more milk. When I brought my milk and flour to a boil, it was way too thick. Then I added the mozz cheese and got a stringy, thick consistency. The flavor of the dish is good but I will add more milk to make it creamier next time. - 1/14/10

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