Shrimp and Pea Pod Casserole

Name: Shrimp and Pea Pod Casserole
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 3 cups uncooked penne pasta (9 oz); 1/2 cup butter or 1/2 cup margarine; 2 cups sliced fresh mushrooms (5 oz); 2 garlic cloves, finely chopped; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 cups milk; 2 tablespoons cooking sherry (optional) or 2 tablespoons white wine (optional); 1 (14 1/2 ounce) can chicken broth; 3/4 cup shredded fonitina cheese (3 oz) or 3/4 cup swiss cheese (3 oz); 1 lb cooked peeled deveined medium shrimp, thawed if frozen; 2 cups frozen snap peas, pods thawed and drained or 2 cups peas, from a can; 1/4 cup finely shredded parmesan cheese; 1/4 cup sliced almonds; 1 tablespoon cornstarch; 1/4 cup water

Submitted by Catnip46

"A Betty Crocker recipe. Good but I prefer peas from a can as I don't care for pea pods. I like to use white cooking wine. You needed use any if you don't want to. You can substitute any kind of pasta for the penne pasta."

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photo by Catnip46

Ready In:: 45mins
Ingredients:: 16
Serves:: 6

ingredients

3 cups uncooked penne pasta (9 oz)
¹⁄₂ cup butter or 1/2 cup margarine
2 cups sliced fresh mushrooms (5 oz)
2 garlic cloves, finely chopped
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon pepper
2 cups milk
2 2 tablespoons cooking sherry (optional) or 2 tablespoons white wine (optional)
1 (14 1/2 ounce) can chicken broth
³⁄₄ cup shredded fonitina cheese (3 oz) or 3/4 cup swiss cheese (3 oz)
1 lb cooked peeled deveined medium shrimp, thawed if frozen
2 cups frozen snap peas, pods thawed and drained or 2 cups peas, from a can
¹⁄₄ cup finely shredded parmesan cheese
¹⁄₄ cup sliced almonds
1 tablespoon cornstarch
¹⁄₄ cup water

directions

Heat oven to 350. Spray rectangular baking dish, 13x9 inches,with cooking spray. Cook and drain pasta as directed on package.
While pasta is cooking, melt butter in 3 quart saucepan over low heat. Cook mushrooms and garlic in butter, stirring occasionally, until mushrooms are tender. Add salt and pepper. Gradually stir in milk, sherry and broth.
In a small cup add cornstarch and water until smooth. Add to milk mixture in pan. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly.
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 cheese and almonds.
Bake uncovered 20-25 minutes or until cheese is golden brown.

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RECIPE SUBMITTED BY

Catnip46

United States

<p>I live with my fur babies who I spoil rotten and in return they give me unconditional love. I have 2 cats and 3 dogs,? I just adopted a 13 yr toy poodle. Both cats were adopted also. All of them are very affectionate and very well behaved. I have been so blessed to have these? beautiful animals in my life.</p> 8726752"

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