Ingredient: Lite Alfredo sauce

The art of casserole creation is a blend of inspiration and what’s on hand. The word casserole is used to refer both to an ovenproof baking dish as well as the baked, savory food item baked in it.

In North America, the Campbell’s Soup Company started publishing casserole recipes in the 1940’s as a way to promote sales for their cream soups. Casserole cooking goes back to slow-cooking dishes in earthenware containers. The ingredients are usually bound with some kind of sauce and often they are leftovers from a previous meal. It can be layered or all ingredients might be mixed together.

The height of the casserole era was during the 1950’s & 1960’s. This style of cooking was popular because it didn’t require a lot of constant watching and was hailed as the way forward for busy, efficient homemakers. By the 1970’s, quiche came to look down on the humble casserole.

Nevertheless, Brion and I really enjoy a casserole and this one ticks all the boxes for us.

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Shrimp, Mushroom & Artichoke Casseroles

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Rating: 5
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Course

Lunch, Main Dish

Cuisine

American, Filipino

Servings

MetricUS Imperial

Ingredients

• 1 cup water, salted
• 1/2 cup Arborio rice, uncooked
• 1 Tbsp butter,
• 200 gm fresh mushrooms, sliced
• 284 ml cream of mushroom soup
• 205 ml Lite Alfredo sauce
• 1 Tbsp Worcestershire sauce
• 1/2 tsp sea salt
• 1/8 tsp black pepper
• 170 ml marinated artichoke hearts, drained & halved Reserve 2 Tbsp marinate for sauce
• 300 gm WILD jumbo shrimp, peeled, deveined & rinsed
• 1/2 cup fresh parsley, chopped (optional)
• 1/2 cup Parmesan cheese, grated
• 1/2 cup bread crumbs, buttered

Course Lunch, Main Dish Cuisine American, Filipino Servings MetricUS Imperial Ingredients 1 cup water, salted 1/2 cup Arborio rice, uncooked 1 Tbsp butter, 200 gm fresh mushrooms, sliced 284 ml cream of mushroom soup 205 ml Lite Alfredo sauce 1 Tbsp Worcestershire sauce 1/2 tsp sea salt 1/8 tsp black pepper 170 ml marinated artichoke hearts, drained & halved Reserve 2 Tbsp marinate for sauce 300 gm WILD jumbo shrimp, peeled, deveined & rinsed 1/2 cup fresh parsley, chopped (optional) 1/2 cup Parmesan cheese, grated 1/2 cup bread crumbs, buttered

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. In a saucepan, combine 1 cup salted water with 1/2 cup rice; cover & bring to a boil. Reduce heat & simmer gently for 12-15 minutes or until liquid is absorbed & rice is tender. Fluff with fork & remove to a dish; set aside. Add 1 Tbsp butter to saucepan & saute sliced mushrooms.
2. Preheat oven to 400 F. Butter either 2-3 individual casserole dishes or a 9 x 9-inch baking dish. Set aside. Drain marinated artichoke hearts (reserving 2 Tbsp) & halve each piece. In a large bowl, whisk together soup, Alfredo sauce, Worcestershire, artichoke marinade, salt & pepper until combined. Gently stir in cooked rice, mushrooms, artichokes, shrimp (cut each in thirds) & parsley.
3. Spoon mixture into prepared dishes. Combine Parmesan with buttered crumbs & sprinkle over casseroles. Bake until shrimp are cooked through, approximately 25 minutes.