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. In a large nonstick skillet, sauté shrimp in 1 tbs butter for 2-3 minutes or until shrimp turn pink. Remove and set aside
2. In the same skillet, sauté the mushrooms, green pepper, and onion in remaining butter until tender
3. Stir in the flour, salt, and cayenne. Gradually add milk until blended
4. Bring to a boil and cook and stir for 2 minutes or until thickened
5. Add rice, 1/2 cup cheese and the shrimp; stir until combined
6. Pour into a buttered 1½-qt. baking dish coated with cooking spray.
7. Cover and bake at 325°° for 30-35 minutes or until heated through.
8. Sprinkle with remaining cheese, cover, and let stand for 5 minutes or until cheese is melted.

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