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Categories:Viewed: 14 - Published at: 4 years ago
Ingredients
- 1 (6 oz.) pkg. long grain and wild rice
- 1 (6 1/2 oz.) can or fresh mushrooms (if fresh saute first)
- 1 Tbsp. butter
- 1 Tbsp. flour
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 3/4 c. milk
- 1 (3 oz.) pkg. cream cheese, softened
- 1 (6 1/2 oz.) can drained medium shrimp or fresh
- 1 (15 oz.) can or fresh asparagus spears, cooked until tender
Method
- Cook rice according to package instructions.
- Meanwhile, make sauce by melting butter over low heat.
- Mix in flour, salt and pepper.
- When bubbly, remove from heat.
- Stir in milk.
- Cook over medium heat, stirring constantly, until thickened.
- Cook 1 minute longer.
- Add cream cheese; stir with wire whip until smooth. Arrange asparagus spears on bottom of 2 1/2-quart casserole.
- Mix shrimp and mushrooms with rice and spoon over asparagus.
- Top with sauce.
- Bake at 350° for 10 minutes.
- Makes 4 to 6 servings.
