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Shrimp and Pea Pod Casserole
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Prep Time:
5 minutes
Total Time:
45 minutes
Savor a delectable shrimp and pea pod casserole with savory Progresso® broth, topped with Parmesan and almonds. Ideal for a cozy dinner.
Ingredients:
  • 3 cups uncooked penne pasta (9 oz)
  • 1/2 cup butter or margarine
  • 2 cups sliced fresh mushrooms (5 oz)
  • 2 cloves garlic, finely chopped
  • 1/2 cup Gold Medal™ all-purpose flour
  • 1/4 teaspoon pepper
  • 2 cups milk
  • 2 tablespoons sherry or dry white wine, if desired
  • 1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
  • 3/4 cup shredded Fontina or Swiss cheese (3 oz)
  • 1 lb cooked peeled deveined medium shrimp, thawed if frozen
  • 2 cups frozen sugar snap pea pods (from 1-lb bag), thawed and drained
  • 1/4 cup finely shredded Parmesan cheese
  • 1/4 cup sliced almonds
Instructions:
  • Preheat oven to 350°F and generously coat a 13x9-inch glass baking dish with cooking spray.
  • Prepare the pasta following the package instructions, then drain it.
  • In a large saucepan or Dutch oven, melt butter over low heat. Add mushrooms and garlic, stirring occasionally, until mushrooms are tender. Stir in flour, salt, and pepper and cook over medium heat until smooth and bubbly. Gradually whisk in milk, sherry, and broth until smooth. Bring to a boil while stirring constantly. Remove from heat and stir in Fontina cheese until melted.
  • Combine the pasta, shrimp, and pea pods with the savory mushroom mixture, then transfer the mixture into a baking dish. Finish by generously topping it with Parmesan cheese and crunchy almonds.
  • Bake without covering for 20-25 minutes until the cheese is a beautiful golden brown.

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