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shrimp & pork casserole

2015-11-18

Pork chops, shrimp, Portobello mushrooms and scalloped potatoes in a nicely individualized package.

INGREDIENTS

This is what you need for 4 servings:

• ½ lb. pork chop, sliced and diced.
• ½ lb. small shrimp
• 4 medium Portobello mushrooms.
  or use button mushrooms
• 3 cups of milk
• 2 cups of water
• 3 tbsp. flour
• 3 tbsp. butter
• ½ lb. shredded sharp cheddar cheese
• 1 lb. of medium potatoes,
  peeled and very thinly sliced
• S&P
• nutmeg

Pic1: shrimp & pork casserole

Directions

• Preheat the oven to 400 º F.
• Clean, wash and dry the mushrooms.
  Remove the black 'gills' underneath the hood with a teaspoon. If you don't they will color the sauce purplish-black.
• Pour the milk and water in a large saucepan.
• Add the butter and bring to near boiling on medium heat while stirring frequently.
• Add meat and shrimp, potatoes and cheese.
• Heat while stirring frequently. (Pic3)
• Add S&P, nutmeg to taste.
• Stir in oil dough until the sauce thickens.
  Don’t be afraid to make it really thick. It will partially liquefy again in the oven.
• Pour a thin layer of sauce in an ovenproof dish.
• Push the mushrooms in the sauce and top off with the sauce mixture. (Pic4)
• Optional:
  • Sprinkle breadcrumbs and cheese on top for a nice crust.
    I didn't do that here.
• Place on a baking tray.
• Bake for 25- 30 minutes. (Pic5)
• Remove from oven, rest 5 minutes. (Pic6)
• Serve and enjoy. (Pic1)

 

Pic2: ingredients
Pic3: sauce
Pic4: load them up

 

Pic5: bake
Pic6: all done
Pic1: shrimp & pork casserole

 

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