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    You are in: Home / Recipes / Shrimp and Pea Pod Casserole Recipe
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    Shrimp and Pea Pod Casserole

    Shrimp and Pea Pod Casserole. Photo by Catnip46

    1/1 Photo of Shrimp and Pea Pod Casserole

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Catnip46's Note:

    A Betty Crocker recipe. Good but I prefer peas from a can as I don't care for pea pods. I like to use white cooking wine. You needed use any if you don't want to. You can substitute any kind of pasta for the penne pasta.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 350. Spray rectangular baking dish, 13x9 inches,with cooking spray. Cook and drain pasta as directed on package.
    2. 2
      While pasta is cooking, melt butter in 3 quart saucepan over low heat. Cook mushrooms and garlic in butter, stirring occasionally, until mushrooms are tender. Add salt and pepper. Gradually stir in milk, sherry and broth.
    3. 3
      In a small cup add cornstarch and water until smooth. Add to milk mixture in pan. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly.
    4. 4
      Stir in Fontina or Swiss cheese until melted, remove from heat.
    5. 5
      Stir pasta, shrimp and pea pods into mushroom mixture; pour into baking dish. Sprinkle with Parmesan cheese and almonds.
    6. 6
      Bake uncovered 20-25 minutes or until cheese is golden brown.

    Ratings & Reviews:

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    Nutritional Facts for Shrimp and Pea Pod Casserole

    Serving Size: 1 (418 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 549.7
     
    Calories from Fat 245
    44%
    Total Fat 27.3 g
    42%
    Saturated Fat 14.9 g
    74%
    Cholesterol 160.2 mg
    53%
    Sodium 1228.7 mg
    51%
    Total Carbohydrate 53.2 g
    17%
    Dietary Fiber 7.4 g
    29%
    Sugars 1.9 g
    7%
    Protein 25.1 g
    50%

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