Shrimp and Rice Casserole

Ingredients

• 1 lb uncooked medium shrimp, peeled and deveined
• 2 tbs butter, divided
• 12 oz fresh mushrooms, sliced
• 1 large green pepper, chopped
• 1 medium onion, chopped
• 3 tbs all-purpose flour
• ¾ tsp salt
• Pinch of cayenne pepper
• 1¼ cups fat-free milk
• 3 C cooked brown rice
• 1 C shredded reduced-fat cheddar cheese, divided (½ lb)

Directions

1. Sauté Shrimp: In a large nonstick skillet over medium heat, sauté shrimp in 1 tbs butter until shrimp turn pink, 2-3 minutes. Remove shrimp and set aside.
2. Cook Vegetables: In the same skillet, sauté mushrooms, green pepper, and onion in the remaining butter until tender.
3. Make Sauce: Stir in flour, salt, and cayenne. Gradually add milk, stirring until blended. Bring to a boil and cook ~2 minutes, stirring, until thickened.
4. Combine: Add rice, ½ C cheese, and the shrimp; stir until well combined.
5. Assemble: Transfer to a buttered 1½-qt baking dish lightly coated with cooking spray.
6. Bake: Cover and bake @325°F for 30-35 minutes, until heated through.
7. Finish: Sprinkle with remaining cheese, cover, and let stand 5 minutes, until cheese melts.

Chef's Notes

• Additional ½ C half and half
• Cut larger shrimp into 2-3 pieces
• Need 2 additional tbs butter
• 1-2 lbs frozen mixed vegetables would be a good addition

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