Reduced Fat ( Doesn't Taste Like It) Shrimp & Rice Casserole
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 lb shrimp, peeled and deveined
- 2 tablespoons butter
- 12 ounces mushrooms, sliced
- 1 large green pepper, chopped
- 1 medium onion, chopped
- 3 tablespoons flour
- 3⁄4 teaspoon salt
- 1⁄8 teaspoon cayenne pepper
- 1 1⁄3 cups skim milk
- 3 cups cooked brown rice
- 1 cup reduced-fat cheddar cheese
directions
- Preheat oven to 325°F.
- Sauté shrimp in 1 T. butter 2-3 minutes until pink.
- Remove and set aside.
- Add remaining butter to pan and sauté mushrooms, onion, and pepper until tender.
- Stir in flour, salt, and cayenne.
- Gradually add milk until blended.
- Bring to a boil.
- Cook and stir 2 minutes until thickened.
- Add rice, 1/2 cup cheese, and shrimp.
- Stir until combined.
- Pour into a 1 1/2 quart casserole dish that has been sprayed with cooking spray.
- Cover and bake for 30-35 minutes.
- Sprinkle with remaining cheese, cover and let stand until cheese is melted.
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RECIPE SUBMITTED BY
I am the mother of four boys--two sons and two stepsons. I am also the grandmother of one very sweet and precocious 3 yr old boy. I was once a healthcare administrator but quit a few years ago to stay home with my youngest. Since he has started to school, I am back to working part time.
<br> Next to my family, cooking is my passion. I have a wonderful husband who will try anything. He is my biggest fan and a discerning critic. A couple of years ago, we started a dinner club with friends who enjoy our passion for good food. We have shared many wonderful meals together.
<br> My favorite cookbook would have to be a family cookbook that my mom and cousin and I put together a couple of years ago. We shared all the favorites that had been passed down through the generations as well as new favorites.
<br> My biggest pet peeve is picky eaters who refuse to try anything new. It bothers me more with adults than with kids, but I love that my six year old will eat just about anything I put in front of him. There is something very gratifying about "grooming" the next generation of foodies.
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