Shrimp and Vegetable Casserole

Total Time
1hr 5mins
Prep 45 mins
Cook 20 mins

This recipe has been a long-time favorite, which does take a little extra effort, but is impressive when served to company. I serve it with wild rice. I have also substituted cooked chicken breast chunks for the shrimp.

Ingredients Nutrition

Directions

  1. Preheat over to 375 degrees.
  2. Using a 2-quart casserole, layer first the asparagus, then artichokes and finally the shrimp.
  3. Saute the mushrooms in 2 tablespoons of butter and arrange over the shrimp.
  4. Melt the remaining 4 tablespoons of butter in a saucepan over medium heat, stirring in the flour, and cook for 2 minutes.
  5. Slowly add the whipping cream and milk, stirring constantly.
  6. When the sauce is thick and smooth, add the salt and peppers.
  7. Stir in the Worcestershire and sherry.
  8. Pour the sauce over the casserole and sprinkle with the parmesan cheese.
  9. Bake for 20 minutes.

Reviews

(2)
Most Helpful

Excellent! Might also be good with palm hearts instead of artichokes.

celia_47 May 06, 2007

I ended up using a small 5oz can of condensed fat free milk and non-fat milk. It made a fairly good tasting cream sauce; I don’t think real cream would have been any better. I also used half low fat margarine. I liked the recipe, but my wife did not care for it. She is not too crazy about any dish with milk or cheese and suggested that I use a cream style soup if I make it again which might be good.

John W Wenzelburger March 27, 2005

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