Shrimp Casserole

8
Servings
20m
Prep Time
40m
Cook Time
1h
Ready In


"Excellent buffet dish or for a light company supper with a green salad and rolls."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (251.4 g)
  • Calories 576
  • Total Fat - 23.2 g
  • Saturated Fat - 13.4 g
  • Cholesterol - 62.1 mg
  • Sodium - 489.7 mg
  • Total Carbohydrate - 81.2 g
  • Dietary Fiber - 6.5 g
  • Sugars - 1.9 g
  • Protein - 12.1 g
  • Calcium - 216 mg
  • Iron - 1.5 mg
  • Vitamin C - 27.9 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 350f degrees.

Step 2

Graese 3-quart casserole.

Step 3

Cook and drain pasta as directed on package.

Step 4

Melt butter in 2 quart saucepan over medium heat.

Step 5

Cook garlic in butter 1 minute, stirring constantly.

Step 6

Stir in flour.

Step 7

Cook, stirring constantly with wire whisk, until smooth and bubbly.

Step 8

Stir in wine or chicken broth.

Step 9

Stir in half and half, clam juice, cocktail sauce, salt and cayenne.

Step 10

Cook over medium heat, stirring constantly, until thickened.

Step 11

Stir in shrimp, dill weed and 1/4 cup of the cheese.

Step 12

Stir shrimp mixture into pasta, pour into casserole.

Step 13

Sprinkle with remaining 1/2 cup cheese.

Step 14

Bake uncovered 35 to 40 minutes or until light brown and hot.

Tips & Variations


No special items needed.

Related

Jamie p

I made this and brought it to work for lunch with my friends. It was incredible! Living in coastal N.C. we eat a lot of seafood, shrimp being my favorite. Now I have another way to make it. Recommend crusty bread to sop up all the creamy goodness! ❤️

review by:
(25 May 2018)

Luvcookn

OMG! I just wanted to take the whole dish and lock myself into a room and not share! It is just so rich, creamy & cheesy! I did switch up the dill for fresh sage out of my garden and used caneroni rigati for the farfalle. I will definitely be saving this recipe and making it for family when they visit! Thank you so much Derf for sharing! Made for Summer Vacation Tag.

review by:
(12 Jun 2013)