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Shrimp and Pea Pod Casserole

Prep 20 min
Total 45 min
Ingredients 15
Servings 6

Treat your family with seafood dinner! Enjoy this shrimp and pea pod casserole made with Progresso® chicken broth and sprinkled with cheese and almonds.

By Betty Crocker Kitchens

Updated November 17, 2010

Make with

Progresso Broth

Ingredients

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

Steps

1

Heat oven to 350°F. Spray 13x9-inch glass baking dish with cooking spray.
2

Cook and drain pasta as directed on package.
3

Meanwhile, in 4-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

Stir pasta, shrimp and pea pods into mushroom mixture. Pour into baking dish. Sprinkle with Parmesan cheese and almonds.
5

Bake uncovered 20 to 25 minutes or until cheese is golden brown.

Sugar snap pea pods are a hybrid pea, crossing the English pea and the flat snow pea. Because they're primarily available in the spring and fall, frozen are used for convenience. Feel free to substitute fresh sugar snaps (cooked and drained) for frozen.