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Makeover Shrimp Rice Casserole

1 pound uncooked medium shrimp, peeled and deveined
2 tablespoons butter, divided
12 ounces fresh mushrooms, sliced
1 large green pepper, chopped
1 medium onion, chopped
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon cayenne pepper
1-1/3 cups fat-free milk
3 cups cooked brown rice
1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided

In a large nonstick skillet, saute shrimp in 1 tablespoon butter for

Printed from tasteofhome.com Nov 19, 2008

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Makeover Shrimp Rice Casserole cont.

2-3 minutes or until shrimp turn pink. Remove and set aside. In the
same skillet, saute the mushrooms, green pepper and onion in
remaining butter until tender. Stir in the flour, salt and cayenne.
Gradually add milk until blended. Bring to a boil; cook and stir for
2 minutes or until thickened. Add the rice, 1/2 cup cheese and
shrimp; stir until combined. Pour into a 1-1/2-qt. baking dish
coated with cooking spray. Cover and bake at 325° for 30-35
minutes or until heated through. Sprinkle with remaining cheese;
cover and let stand for 5 minutes or until cheese is melted.

Yield: 6 servings.