TETRAZZINI BAKE
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
INGREDIENTS: 2 tablespoons margarine 1 medium onion, chopped 8 ounce package fresh mushrooms, sliced 1/2 pound fresh shrimp, shelled and deveined 8 ounces vermicelli, cooked and drained 1/4 cup flour 1/4 cup mayonnaise 2 cups milk 1/4 cup sherry or white wine 1/3 cup grated Parmesan cheese
DIRECTIONS: Heat oven to 350 degrees. In skillet, melt margarine. Saute onion and mushroom until tender. Add shrimp and cook just until it turns pink. Remove shrimp from skillet. Combine with vermicelli in large bowl. Add flour, mayonnaise and salt to skillet. Gradually add milk and wine, stir constantly until mixture is thick and comes to a boil. Continue boil and stir for 1 minute. Add mixture to vermicelli and shrimp. Turn into 1 1/2 quart casserole. Sprinkle with Parmesan cheese and bake about 30 minutes.
YIELD: 4 Servings Category: Caseroles, Seafood, Shrimp
|