Shrimp and Pea Pod Casserole

Judy Garcia


I got this recipe from 2002 Betty Crocker "Casseroles and Slow Cooker Meals" booklet (they used to sell them by the check stands at grocery stores). I used sherry and Swiss cheese in mine. My family deemed it a 'keeper'.

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3 c
uncooked penne pasta (9 oz.)
1/2 c
butter or margarine
2 c
sliced fresh mushrooms (5 oz.)
2 clove
garlic, finely chopped
½ c
all-purpose flour
½ tsp
¼ tsp
2 c
2 Tbsp
sherry or dry white wine, if desired
1 can(s)
(14½ oz) chicken broth
¾ c
shredded fontina or swiss cheese (3 oz.)
1 lb
medium shrimp, cleaned and cooked
2 c
fresh or frozen snap pea pods
¼ c
finely shredded parmesan cheese
¼ c
sliced almonds

Directions Step-By-Step

Heat oven to 350°. Spray 13x9x2 inch baking dish with cooking spray. Cook and drain pasta according to package directions.
While pasta is cooking, melt butter in large skillet over low heat. Cook mushrooms and garlic in butter, stirring occasionally, until mushrooms are tender. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly until mixture is smooth and bubbly. Gradually stir in milk, sherry ad broth until smooth. Heat to boiling, stirring constantly. Stir in Fontina or Swiss cheese until melted; remove from heat.
Stir pasta, shrimp and pea pods into mushroom mixture; pour into baking dish. Sprinkle with Parmesan and almonds.
Bake uncovered for 20-25 minutes or until cheese is golden brown.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Seafood
Regional Style: American