Wild Rice Shrimp Bayou
|Long grain and wild rice||6 Ounce (1 Package, Uncle Bens)|
|Canned sliced mushrooms||6 1⁄2 Ounce (1 Can)|
|Milk||3⁄4 Cup (12 tbs)|
|Cream cheese||3 Ounce, softened (1 Package)|
|Canned medium shrimp||6 1⁄2 Ounce, drained (1 Can)|
|Canned asparagus spears/1 bunch fresh asparagus||15 Ounce, drained (1 Can)|
|Spears||1 Cup (16 tbs), cooked till tender|
Cook rice according to package instructions.
Meanwhile, make sauce by melting butter over low heat.
Mix in flour, salt and pepper; when bubbly, remove from heat.
Stir in milk.
Cook over medium heat; stirring constantly, until thickened.
Cook for 1 minute.
Add cream cheese; stir with wire whip until smooth.
Arrange asparagus spears on bottom of 2 1/2 quart casserole.
Mix shrimp and mushrooms with rice and spoon over asparagus.
Top with sauce.
Bake at 350 degrees for 10 minutes.