Shrimp Pinwheel Casserole
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Equipment
- Oven
- Casserole (2 quart)
Ingredients
- ¼ cup butter, (½ stick / ¼ block)
- ⅓ cup green bell pepper, diced
- ¼ cup onion, diced
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- black pepper, as desired
- 2 cups diced tomatoes, canned - drained, or fresh
- 1½ cups Cheddar cheese, shredded
- 1½ cups cooked shrimp, peeled, deveined, tails removed
- ¾ cup peas, cooked or canned, drained
- 1 recipe Pinwheel Biscuits, Link in Notes
Instructions
- Melt butter in a large non stick pan, when hot, add the bell pepper and onion. Cook until just tender.
- Stir in the flour, season with the salt and black pepper as desired.
- Stir in the tomatoes and cook until mixture has thickened.
- Add the cheese and stir until it is melted in.
- Stir in the shrimp and peas.
- Preheat your oven to 230° C (450° F), get out and grease a 2 quart casserole with butter or cooking spray.
- Pour mixture into the prepared casserole.
- Top casserole with Pinwheel Biscuits.
- Bake for 15-20 minutes or until biscuits are done.
- Serve and enjoy.
Notes
I will say Fair cost per serving based on where you source the shrimp from.
Additional recipe: Pinwheel Biscuits.
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