Beazell's Cook Book

Cheesy Cauliflower & Shrimp Casserole by J. Landry

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Cheesy Cauliflower and Shrimp Casserole by Johnnie Landry

1 small onion, diced
1 small bell pepper, diced
2 stalks celery, diced
2 cloves/toes of garlic, chopped
1 stick unsalted butter
Beazell's Cajun Seasoning
2 - 12 oz. packages frozen cauliflower
1 can Cream of Mushroom soup
1 cup Heavy Cream
2 cups cubed Velvetta cheese
1 lb. medium shrimp, raw
Seasoned dry bread crumbs

Preheat oven to 375 degrees.

In a skillet, saute the onion, bell pepper and celery in the melted butter. Once the onions are translucent, add the garlic and liberally season with Beazell's to the mix yet do not let it brown or burn. Remove the pan from the heat and add to the veggie mix the cream of mushroom soup and heavy cream along with the Velvetta. Mix this all together well and set aside. Microwave the cauliflower according to package directions (5 to 10 minutes until softened a bit). In a 13 X 9 casserole dish, add the cauliflower, shrimp and pour the veggies with soup, cream and cheese mixture over the top. Sprinkle with the seasoned bread crumbs to lightly cover the casserole. Bake at 375 degrees for 30 to 45 minutes and until just browned on top.

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