Reduced Fat ( Doesn't Taste Like It) Shrimp & Rice Casserole |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is a recipe that I clipped from a magazine years ago, but unfortunately can't remember which one. It was a makeover version of a person's favorite high fat casserole into a reduced fat/calorie dish. My husband and I really enjoy this. I usually serve it with a salad or steamed vegetable for a complete dinner. (Note: Cooking time does not include time to cook brown rice.) Ingredients:
1 lb shrimp, peeled and deveined |
2 tablespoons butter |
12 ounces mushrooms, sliced |
1 large green pepper, chopped |
1 medium onion, chopped |
3 tablespoons flour |
3/4 teaspoon salt |
1/8 teaspoon cayenne pepper |
1 1/3 cups skim milk |
3 cups cooked brown rice |
1 cup reduced-fat cheddar cheese |
Directions:
1. Preheat oven to 325°F.
2. Sauté shrimp in 1 T. butter 2-3 minutes until pink.
3. Remove and set aside.
4. Add remaining butter to pan and sauté mushrooms, onion, and pepper until tender.
5. Stir in flour, salt, and cayenne.
6. Gradually add milk until blended.
7. Bring to a boil.
8. Cook and stir 2 minutes until thickened.
9. Add rice, 1/2 cup cheese, and shrimp.
10. Stir until combined.
11. Pour into a 1 1/2 quart casserole dish that has been sprayed with cooking spray.
12. Cover and bake for 30-35 minutes.
13. Sprinkle with remaining cheese, cover and let stand until cheese is melted.
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