shrimp and pea pod casserole
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'.
prep time
cook time
method
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yield
Ingredients
- 3 cups uncooked penne pasta (9 oz.)
- 1/2 cup butter or margarine
- 2 cups sliced fresh mushrooms (5 oz.)
- 2 cloves garlic, finely chopped
- ½ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cups milk
- 2 tablespoons sherry or dry white wine, if desired
- 1 can (14½ oz) chicken broth
- ¾ cup shredded fontina or swiss cheese (3 oz.)
- 1 pound medium shrimp, cleaned and cooked
- 2 cups fresh or frozen snap pea pods
- ¼ cup finely shredded parmesan cheese
- ¼ cup sliced almonds
How To Make shrimp and pea pod casserole
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Step 1Heat oven to 350°. Spray 13x9x2 inch baking dish with cooking spray. Cook and drain pasta according to package directions.
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Step 2While 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.
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Step 3Stir pasta, shrimp and pea pods into mushroom mixture; pour into baking dish. Sprinkle with Parmesan and almonds.
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Step 4Bake uncovered for 20-25 minutes or until cheese is golden brown.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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