Shrimp and Mushroom Casserole |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is heavenly. Rich and creamy, not for those watching their weight. I often add a half a cup of monterey jack cheese and I always substitute Frenche's Fried onions for the bread crumbs, just grind them up in the food pro. Very pretty in individual ramikins. Ingredients:
1/2 cup butter, no substitutes |
3/4 cup all-purpose flour |
1/2 cup half-and-half |
1 lb sliced button mushroom |
1/2 cup grated parmesan cheese |
1 lb peeled deveined, and chopped shrimp |
garlic powder |
3/4 cup buttered bread crumb |
Directions:
1. Preheat oven to 350 degrees.
2. In saucepan over medium-low heat melt butter.
3. Stir in flour. Do not brown.
4. Slowly stir in half and half, will be thick.
5. Stir in soup and mushrooms. Add garlic powder to taste.
6. Fold in shrimp, and cheese.
7. Pour into a buttered casserole dish.
8. Top with bread crumbs.
9. Bake for 30-35 minutes.
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