Shrimp And Pea Pod Casserole Recipes

Steps:

• 1. Heat oven to 350°. Spray 13x9x2 inch baking dish with cooking spray. Cook and drain pasta according to package directions.
• 2. While pasta is cooking, melt butter in large skillet over low heat. Cook mushrooms and garlic in butter, stirring occasionally, until mushrooms are tender. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly until mixture is smooth and bubbly. Gradually stir in milk, sherry ad broth until smooth. Heat to boiling, stirring constantly. Stir in Fontina or Swiss cheese until melted; remove from heat.
• 3. Stir pasta, shrimp and pea pods into mushroom mixture; pour into baking dish. Sprinkle with Parmesan and almonds.
• 4. Bake uncovered for 20-25 minutes or until cheese is golden brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3-quart casserole dish.
• Fill a large pot with water, and bring to a boil over high heat. Stir in the shrimp, reduce heat to a simmer, and cook the shrimp until opaque and bright pink, about 3 minutes. Remove the shrimp to a bowl with a slotted spoon. Return the water to a full rolling boil over high heat, and stir in the noodles. Cook until the noodles are tender, about 8 minutes; drain in a colander set in the sink.
• Melt 2 tablespoons of butter in a saucepan over medium heat, and stir the flour into the butter to make a paste. Remove the pan from the heat; slowly whisk in the milk and cream until smooth. Season to taste with salt and black pepper. Return the sauce to the heat, lower heat to a simmer, and whisk constantly until the sauce thickens, about 5 minutes.
• Place noodles into the prepared casserole dish, and top with peas, mushrooms, and cooked shrimp. Pour the sauce over the casserole, and sprinkle the crushed cracker crumbs evenly over the top. Dot the top of the casserole with about 6 thin slices of butter.
• Bake in the preheated oven until the cracker topping is crisp and golden brown, about 1 hour.

Steps:

• Boil broth, soy sauce and sherry.
• Remove from heat and keep warm.
• Mix cornstarch with water and set aside.
• Stir fry garlic, ginger and green onion for 1 minute in oil.
• Add shrimp and stir fry for 2 minutes or until barely opaque.
• Remove from wok and set aside.
• Add more oil and stir fry pea pods.
• Add broth mix and boil.
• Add shrimp and heat through.
• Stir in cornstarch to thicken.
• Serve with rice right away.

Steps:

• Preheat oven to 350 degrees.
• Brown ground chuck with onion,1/2 t.
• garlic powder, ginger and soy sauce to taste.
• Drain well.
• Place meat mixture in a 13x9 pan.
• Place celery over meat mixture.
• Place pepper strips over celery.
• Place pea pods over pepper strips.
• Mix the soup, 1 T.
• soy sauce, 1 t.
• garlic powder and milk.
• Blend well.
• Pour evenly over meat and vegetables.
• Bake in over for 40 minutes until hot and bubbly.
• Evenly place chow mein noodles over casserole and bake an additional 10 minutes.
• Serve with freshly steamed rice and soy sauce to pass.

Steps:

• Preheat oven to 375°. Heat large skillet over medium heat; add onion, green pepper and celery in butter. Cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add soup and shrimp; cook until shrimp turn pink, 10 minutes, stirring occasionally. Stir in the rice, crab, bread cubes, cream, onion tops and seasonings. , Spoon into a greased 2-qt. baking dish. Combine topping ingredients; sprinkle over casserole. Bake uncovered until heated through, 25-30 minutes.