Shrimp and Pea Pod Casserole

 

3

cups uncooked penne pasta (9 oz)

1/2

cup butter or margarine

2

cups sliced fresh mushrooms (5 oz)

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 3/4

cups Progresso® chicken broth (from 32-oz carton)

3/4

cup shredded Fontina or Swiss cheese (3 oz)

1

lb cooked peeled deveined medium shrimp, thawed if frozen

2

cups frozen sugar snap pea pods (from 1-lb bag), thawed and drained

1/4

cup finely shredded Parmesan cheese

1/4

cup sliced almonds

• 1 Heat oven to 350°F. Spray 13x9-inch glass baking dish with cooking spray.
• 2 Cook and drain pasta as directed on package.
• 3 Meanwhile, in 4-quart saucepan or Dutch oven, melt butter 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.
• 4 Stir pasta, shrimp and pea pods into mushroom mixture. Pour into baking dish. Sprinkle with Parmesan cheese and almonds.
• 5 Bake uncovered 20 to 25 minutes or until cheese is golden brown.