Shrimp Pinwheel Casserole

Shrimp Pinwheel Casserole

Adapted from a recipe in the Casserole Cook Book, page 27.
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.
Prep Time 30 minutes
Cook Time 15 minutes
Course Lunch, Main Dish
Cuisine American
Servings servings

Equipment

  • Oven
  • Casserole (2 quart)

Ingredients
  

  • ¼ cup butter, (½ stick / ¼ block)
  • 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
  • cups Cheddar cheese, shredded
  • 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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