Shrimp and Pea Pod Casserole

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

Directions

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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