Category : Casseroles, Seafood, Shrimp
This creamy Italian shrimp casserole dish is superb. I am sure you will like it!
6 ounces uncooked linguine or fettuccine, broken into 3-inch pieces
2 tablespoons olive oil
1 pound fresh frozen uncooked medium shrimp, peeled and deveined
1 to 2 gloves garlic, finely chopped
2 small zucchini, cut lengthwise in half and thinly sliced (2 cups)
1 cup 1/2 & 1/2
3/4 cup grated Parmesan cheese
1/4 cup pesto
1 teaspoon dried rosemary leaves
2 tablespoons lemon juice
1/4 teaspoon pepper
2 medium tomatoes, seeded and cut into bite-size pieces
Cook and drain linguine.
Heat 12-pan over high heat until hot. Add 1 tablespoon oil; rotate to coat side. Add shrimp and garlic; stir-fry about 3 minutes or until shrimp are pink. Remove from pan.
Add remaining 1 tablespoon oil to pan. Rotate pan to coat side. Add zucchini; stir fry about 3 minutes until crisp-tender.
Stir in 1/2 & 1/2, cheese, pesto, rosemary, lemon juice, and pepper. Cook, stirring occasionally, until slightly thickened.
Stir in shrimp mixture, linguine, and tomatoes. Cook about 1 minute or until hot.

This Mexican casserole recipe is so tasty - a perfect Mexican meal! It is very popular here in Texas.
8 ounces lasagna noodles
1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
2 teaspoon chili powder
15 ounces ricotta cheese
24 ounces salsa
4 ounces (1 cup) Monterey Jack cheese
Cook and drain noodles. Cook beef, onion, and chili powder in 10-inch pan over medium heat, stirring occasionally, until beef is brown; drain.
Place 5 of the noodles in bottom of ungreased 13 inches x 9 inches x 2 inches pan. Layer with 1-1/2 cups of the beef mixture, 1 cup of the ricotta cheese, and 1-1/4 cup of salsa.
Repeat with remaining noodles, beef mixture, ricotta cheese, and salsa. Sprinkle with Monterey Jack cheese.
Bake uncovered at 375 degrees for 35 to 40 minutes or until hot. Let stand 10 minutes before cutting.
8 servings