Move over turkey, shrimp has the starring role in this creamy tetrazzini casserole.
4 tablespoons butter - divided use
1 medium onion, chopped
8 ounces shrimp, shelled and deveined
8 ounces fresh mushrooms, sliced
1/4 cup all-purpose flour
2 1/2 cups milk
1/4 cup sherry
1 teaspoon salt
Freshly ground black pepper to taste
8 ounces thin spaghetti, cooked according to package directions
1/2 cup freshly grated Parmesan cheese
- Preheat oven to 350°F (175°C). Grease a 2-quart casserole dish; set aside
- Over a medium-low heat melt butter in a large saucepan. Add onion and sauté until translucent. Add shrimp and mushrooms, cook and stir for 3 minutes. Remove shrimp mixture from saucepan and place in bowl; set aside.
- Melt remaining 2 tablespoons butter in saucepan. Add flour and cook and stir for 1 minute; add milk, sherry, salt and pepper, mixing well. Heat and until sauce thickens, stirring constantly. Remove from heat and add the shrimp mixture and cooked spaghetti, mixing well.
- Place all ingredients in prepared casserole dish. Sprinkle the Parmesan cheese on top.
- Bake for 30 minutes.
Makes 4 servings.