Shrimp and Pea Pod Casserole (Cooking for Two)

(4)
  1 reviews
  • 20 min prep time
  • 45 min total time
  • 15 ingredients
  • 3 servings

Ingredients

1 1/2
cups uncooked penne pasta (5 oz)
1/4
cup butter or margarine
1
cup sliced fresh mushrooms
1
clove garlic, finely chopped
1/4
cup all-purpose flour
1/4
teaspoon salt
1/8
teaspoon pepper
1
cup milk
1
tablespoon sherry or dry white wine, if desired
3/4
cup Progresso™ chicken broth (from 32-oz carton)
1/3
cup shredded Fontina or Swiss cheese (1 oz)
1/2
lb cooked peeled deveined medium shrimp, thawed if frozen
1
cup frozen sugar snap pea pods (from 1-lb bag), thawed and drained
2
tablespoons finely shredded Parmesan cheese
2
tablespoons sliced almonds

Directions

  1. 1 Heat oven to 350°F. Spray 8-inch square glass baking dish with cooking spray.
  2. 2 Cook and drain pasta as directed on package.
  3. 3 Meanwhile, in 3-quart saucepan or Dutch oven, melt butter 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 and broth until smooth. Heat to boiling, stirring constantly. Stir in Fontina cheese until melted; remove from heat.
  4. 4 Stir pasta, shrimp and pea pods into mushroom mixture. Pour into baking dish. Sprinkle with Parmesan cheese and almonds.
  5. 5 Bake uncovered 25 to 30 minutes or until bubbly and heated through.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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