Shrimp Casserole With Biscuit Topping Recipes

Steps:

• Clean shrimp but do not cook. Cut in half and reserve 3 or 4 whole shrimp for garnish. Melt butter in skillet. Add onion slices and cook until tender. Remove from heat. Stir in flour and seasonings. Return to heat; gradually add milk. Cook, stirring constantly until sauce thickens. Fold in shrimp, peas and mushrooms. Pour into buttered 1 1/2 qt. casserole. Arrange biscuits on top in a circle. Place whole shrimp in center. Bake until biscuits re well browned and shrimp are pink. Bake at 375 degrees for 12-15 min.

Steps:

• Cook noodles according to package directions.
• In large bowl combine soup, milk, mayonnaise, celery, onion and salt; mix well.
• Stir in cheese, shrimp and drained noodles.
• Place in lightly greased 1-1/2 quart casserole dish.
• Bake uncovered 350º for 30-35 minutes.
• Top with chow mein noodles; bake additional 10 minutes.

Steps:

• Preheat oven to 425.
• In a saucepan over medium heat, melt the butter.
• Add flour and stir thoroughly.
• Add chicken broth and cook until thickened.
• To the saucepan, add chicken, peas, carrots, onion and salt.
• Heat to boiling.
• Pour into a 1.
• 5 liter casserole.
• Top with uncooked biscuits.
• Bake at 425 8-10 minutes or until the biscuits are done.

Steps:

• Heat oven to 400°F. In 10-inch skillet, melt butter over medium-high heat. Add garlic, stir-fry vegetables and celery; cook about 5 minutes, stirring frequently, until vegetables are crisp-tender.
• Stir 2 tablespoons Bisquick mix into vegetable mixture until blended. Stir in tomatoes, salt, pepper sauce and shrimp. Reduce heat to medium-low. Cook about 7 minutes, stirring occasionally, until bubbling and thickened. Pour shrimp mixture into ungreased 8-inch square (2-quart) glass baking dish.
• In small bowl, stir 3/4 cup Bisquick mix, the milk and egg with fork until smooth. Pour over shrimp mixture.
• Bake 20 to 30 minutes or until crust is golden brown.