Easy Shrimp & Rice Bake
Ingredients:
¾ lb. shrimp, peeled & de-veined*
1 stick butter
¾ cup flour
1 ½ cup half & half
1 can cream of mushroom soup
1 (4 ounce) can mushrooms, drained
½ cup Parmesan cheese, grated
1 t. garlic powder
1 t. salt
½ t. pepper
2 cups white bread, cubed
1½ cups Minute white rice
Instructions:
Preheat oven to 350 degrees. Prepare 1 ½ cups of Minute white rice according to package directions. In a large skillet melt ¾ stick of butter. Add flour slowly over medium heat to form a roux, stirring constantly. After butter and flour form a ball, add half & half, soup, garlic powder, salt and pepper. Stir to incorporate. Allow sauce to thicken over medium heat stirring occasionally for 10 minutes. Add the mushrooms, Parmesan and shrimp and cook 5-6 minutes more; until shrimp are pink and cooked through. Add cooked rice to skillet and mix until combined. Pour into a greased casserole dish. In a small bowl, toss remaining ¼ stick of melted butter with the bread cubes. Top casserole with buttered bread and bake 25 minutes.
*2 cups of cooked, shredded chicken may be substituted.