Shrimp and Rice Casserole
1/4 cup butter
1/2 cup flour
2 cups half and half
1/2 cup dry sherry
1/4 cup tomato paste
1 teaspoon sea salt
1 teaspoon dill weed
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1 tablespoon lemon juice
1 4-ounce can sliced mushrooms, drained
1 10-ounce package frozen green peas, cooked and drained
3 cups cooked rice
1 3-ounce can rice noodles
1. Melt butter; stir in flour to make a smooth paste.
Gradually blend in half and half; simmer about 5 minutes,
2. Stir in sherry, tomato paste, salt, dill, onion powder,
pepper, lemon juice, mushrooms, peas, shrimp and rice.
3. Spoon into greased shallow 2-1/2-quart baking dish.
4. Sprinkle with noodles. Bake at 350 degrees for 20-25 minutes.