Fish

Shrimp and Broccoli Casserole is for Dinner.

Shrimp and Broccoli Casserole takes 15 minutes to prepare.

Shrimp and Broccoli Casserole takes 25 minutes to cook.

Shrimp and Broccoli Casserole makes 4 servings.

The ingredients for Shrimp and Broccoli Casserole are:

* Shrimp, cooked, 6 oz
* Broccoli, frozen, .5 package (10 oz)
* Kraft Mozzerella Cheese - shredded, 0.5 cup
* Hodgson mill whole wheat couscous, 0.16 cup
* Milk, 2%, .75 cup
* All Purpose Flour, 1.25 tbsp
* Pepper, black, .15 tsp
* Butter, salted, 1 pat (1" sq, 1/3" high)
* Japanese Style Bread Crumbs, Panko, 0.375 cup
* Cream Cheese, 2 tbsp
* Salt, .25 tsp

Here is how you make Shrimp and Broccoli Casserole:

Preheat oven to 375?.Arrange broccoli and shrimp (I tossed my shrimp in a pan on the stove before combining with the broccoli.) in an even layer in an 8 x 8 inch baking dish coated with cooking spray; set aside.Combine milk, flour, salt, and pepper in a large saucepan over medium-high heat; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat. Add mozzarella and cream cheeses; stir until smooth. Add whole wheat couscous and stir.Spoon cheese/couscous mixture evenly over broccoli and shrimp.Melt pat of butter in microwave. Place panko in a small bowl. Drizzle with butter, and toss. Sprinkle breadcrumb mixture evenly over cheese mixture. Lightly spray breadcrumb layer with cooking spray. Bake at 375? for 25-30 minutes or until mixture begins to bubble and breadcrumbs brown.***Makes 4 servings when using 8x8 casserole dish.Number of Servings: 4Recipe submitted by SparkPeople user MUDPUDDLE7.

The nutritional information for Shrimp and Broccoli Casserole is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 204.9

• Total Fat: 8.4 g
• Cholesterol: 107.2 mg
• Sodium: 310.2 mg
• Total Carbs: 16.2 g
• Dietary Fiber: 1.9 g
• Protein: 17.5 g