Shrimp Stroganoff Casserole

Here is a quick put together recipe that looks more elegant than the time it actually took to make!  A 9x13 pan will be too big. Choose the next size smaller if you have one. Or a square 9x9 would work.

Shrimp and Mushroom Casserole

1 lb. medium shrimp, cooked and deveined
8 oz. cooked bowtie pasta, or other pasta of your choice
8-10 oz. fresh mushrooms, sliced
1 T. butter
3 T. softened butter
1 T. flour
1 c. sour cream
2 t. soy sauce
1/4 c. shredded parmesan cheese
1 t. paprika

Spread pasta in the bottom of a greased baking dish. Arrange shrimp on top.  Season with salt and pepper.

In a medium saucepan, saute the mushrooms in 1 T. butter until browned.  Transfer the mushrooms to a bowl and toss with the flour.   Stir in the sour cream,  3 T. butter, soy sauce, salt and pepper to taste. Spread mushroom sauce over the shrimp.

Sprinkle parm cheese and paprika over the top of the mushroom layer.

Bake at 400 degrees for about 15-20 minutes or until bubbly.

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lb = pound
oz  = ounces
T = Tablespoon
c = cup
t = teaspoon