Shrimp, Artichoke, and Spinach Casserole
Makes 6 to 8 servings
1 (10.5-ounce) can cream of mushroom soup
1 (10-ounce) container refrigerated Alfredo sauce
2 tablespoons sherry vinegar
1 tablespoon Worcestershire sauce
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 clove garlic, grated
¼ teaspoon kosher salt
⅛ teaspoon ground black pepper
1 pound medium fresh shrimp, peeled and deveined
1 (16-ounce) box cavatappi pasta, cooked according to package instructions
1 (14-ounce) can baby artichoke hearts, drained well and halved
2 cups fresh baby spinach
½ cup grated Parmesan cheese
1 cup fresh bread crumbs
2 tablespoons unsalted butter, melted
1. Preheat oven to 400°. Spray a 12-inch cast-iron skillet with cooking spray.
2. In a large bowl, whisk together soup, Alfredo sauce, vinegar, Worcestershire, lemon zest and juice, garlic, salt, and pepper. Stir in shrimp, pasta, artichokes, and spinach. Pour mixture into prepared pan; sprinkle with cheese. Cover with foil.
3. Bake until hot and bubbly, about 30 minutes. In a small bowl, stir together bread crumbs and melted butter; sprinkle on casserole. Bake until bread crumbs are lightly browned, about 10 minutes more. Let stand for 10 minutes before serving.
KITCHEN TIP
This casserole is a great stir-and-bake family supper—no precooking shrimp required.
Ham and Asparagus Casserole
Makes 6 to 8 servings
1 tablespoon vegetable oil
1 cup chopped carrot
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 cup sliced fresh mushrooms
½ pound deli ham, cut into ½-inch pieces
1 (10.75-ounce) can cream of celery soup
1 (10.75-ounce) can cream of chicken soup
1 cup frozen peas, thawed
1 cup sour cream
½ cup whole milk
1 teaspoon kosher salt
3 cups ziti
