Creamy Shrimp and Pepper Casserole
|Vitamin A:||1500iu (30%)|
|Vitamin C:||120mg (200%)|
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.