Shrimp and Pea Pod Casserole
Posted by: Bev Fri, 21 May 2004, at 10:10 a.m.

3 cups uncooked penne pasta (9 ounces)
1/2 cup butter or margarine
2 cups sliced fresh mushrooms (5 ounces)
2 cloves garlic, finely chopped
1/2 cup Gold Medal all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups milk
2 tablespoons sherry or dry white wine, if desired
1 can (141/2 ounces) chicken broth
3/4 cup shredded Fontina or Swiss cheese (3 ounces)
1 pound cooked peeled deveined medium shrimp, thawed if frozen
2 cups frozen snap pea pods (from l-pound bag), thawed and drained
1/4 cup finely shredded Parmesan cheese
1/4 cup sliced almonds

1. Heat oven to 350º. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Cook and drain pasta as directed on package.
2. While pasta is cooking, melt butter in 3-quart saucepan 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 and broth until smooth. Heat to boiling, stirring constantly. Stir in Fontina cheese until melted; remove from heat.
3. Stir pasta, shrimp and pea pods into mushroom mixture; pour into baking dish. Sprinkle with Parmesan cheese and almonds.

4. Bake uncovered 20 to 25 minutes or until cheese is golden brown. 6 servings.

1 Serving: Calories 505 (Calories from Fat 235); Fat 26g (Saturated 14g); Cholesterol 21Omg; Sodium 940mg; Carbohydrate 389 (Dietary Fiber 3g); Protein 33g
% Daily Value: Vitamin A 24%; Vitamin C 20%; Calcium 36%; Iron 30%
Diet Exchanges: 2 Starch, 3 Lean Meat, 2 Vegetable, 3 Fat