For Pansy Shrimp Ranchero Casserole

[jeanettecentaur]

 

Shrimp Ranchero Casserole

 

2 ½# Organic Jumbo Shrimp (from Costco)

1/8 Cup Crushed Garlic

1 onion

3 garden tomatoes

2 jalapenos (fresh)

1 can RoTel extra hot (We didn’t have enough fresh from the garden…)

2 cups Monterrey Jack Cheese

Salt and Pepper

Fresh Bread Crumbs

 

Saute onions in about and 1/8 cup of olive oil until almost soft, toss in garlic for about a minute, toss in de-veined shrimp and cook until they start to turn pink, but not all the way done, b/c you don’t want them to get rubbery. (They will bake more.)

 

Take skillet off burner, and stir in Salt and Pepper, chopped tomatoes, jalapenos, and RoTel if you need it.

 

Spread it out in a casserole dish. Throw a bunch of cheese on top, then top with bread crumbs. Bake at 375* until bubbly crisp.

 

 

Green Bean Casserole

 

Garden Fresh Green Beans (appropriate for your dish size…we used about 1 ½#)

Salt and Pepper

Portabellos

Garlic

Onion

Butter

Heavy Cream

Thyme

Monterrey Jack Cheese

Bread Crumbs

 

Wash and snip green beans, spread out in casserole dish.

 

Saute Onions and Portabellos in Butter until soft, add about 1/8 cup of crushed garlic for about a minute.

 

In food processor, puree veggie mix with about 1 ½ cups of heavy cream. (My friend’s DH won’t eat veggies, especially mushrooms unless we sneak them in.) Spread over green beans.

 

Sprinkle with Salt, Pepper, and Thyme.

 

Add as much cheese as you like.

 

Sprinkle with bread crumbs and bake at 375* until bubbly and crisp…yum!!

 

Easy Easy Easy!!!

 

[Pansy]

Thank you, thank you! Looks delicious (and easy - my kind of recipe). Will be trying it shortly.