Creamy Shrimp and Pepper Casserole

2 medium baking potatoes, peeled and quartered
1/2 cup skim milk
1/4 cup nonfat sour cream
Hot pepper sauce to taste
1/4 teaspoon garlic powder
1 medium-sized onion, diced
2 cups green bell pepper, diced
1/4 cup dry white wine
1/2 10-ounce can condensed lowfat cream of mushroom soup
1/2 cup nonfat sour cream
8 ounces medium raw shrimp, peeled, deveined & sliced
2 tablespoons parmesan cheese

Prepare the mashed potatoes: Place potatoes in pan and cover with water. Bring to a boil; reduce to a simmer. Cook until tender- about 20 minutes. Drain and mash well then add the next four ingredients. Spread into 9 inch by 9 inch baking dish.

Next, preheat oven to 350º. Heat a 12 inch nonstick skillet over medium high. Lightly spray with vegetable cooking oil. Saute onion and bell peppers until brown and tender - about 4 minutes. Add wine, cream of mushroom soup, sour cream and shrimp; bring to a boil then reduce to a simmer. Simmer for a few minutes until shrimp are done.

Pour over top of mashed potatoes in baking pan. Top with parmesan cheese. Bake until heated through and cheese melts, about 20 minutes.

 

Leave Feedback

Or, proceed without an account

Your Name:

Your Email:

(will not be published)
Choose:
(optional)

I like it I don't like it I have a question

Feedback:

Publish feedback on my Facebook Feed

 

Already a member?