Makeover Shrimp Rice Casserole Recipe photo by Taste of Home
Makeover Shrimp Rice Casserole
TOTAL TIME: Prep: 40 min. Bake: 30 min.
YIELD: 6 servings.
The cooks at Taste of Home made a lightened-up version of my shrimp casserole, and I love it. The makeover has only half the calories and sodium of my original recipe, and less fat, too. —Marie Roberts, Lake Charles, Louisiana
Ingredients
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1 pound uncooked medium shrimp, peeled and deveined
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2 tablespoons butter, divided
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12 ounces fresh mushrooms, sliced
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1 large green pepper, chopped
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1 medium onion, chopped
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3 tablespoons all-purpose flour
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3/4 teaspoon salt
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1/8 teaspoon cayenne pepper
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1-1/3 cups fat-free milk
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3 cups cooked brown rice
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1 cup shredded reduced-fat cheddar cheese, divided
Directions
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1.
In a large nonstick skillet, saute shrimp in 1 tablespoon butter for 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.
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2.
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 rice, 1/2 cup cheese and the shrimp; stir until combined.
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3.
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.
Nutrition Facts
1 cup: 318 calories, 10g fat (6g saturated fat), 137mg cholesterol, 621mg sodium, 35g carbohydrate (7g sugars, 4g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.
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