Recipe: One Pot Cheesy Shrimp Quinoa-Rice Bake

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Prep to plate in 30 minutes! You can also make ahead and store this shrimp casserole in the fridge until ready to bake. Loaded with protein, veggies and healthy whole grains in a comforting, cheddar cheese sauce.

Servings: 6 servings

Calories: 360 kcal

Ingredients

3 Tbsp Butter (divided)
1 Tbsp. minced Garlic
24 oz. large Shrimp peeled, tail-off, deveined
1 cup chopped Onion
8 oz. sliced Mushrooms
2 tbsp all-purpose flour
1 1/3 cup 2% milk
1 tsp. Salt
1 tsp. Italian Seasoning
6 oz. shredded Sharp Cheddar Cheese divided
3 cups Baby Spinach
2 cups cooked Brown Rice
1 cup cooked Quinoa

Instructions

Pre-heat oven to 325F.
Add 1 tbsp butter to 10” deep skillet or Dutch oven. Melt, cook shrimp over medium-high heat for just 2 to 3 minutes until barely pink (don’t over cook).
Remove shrimp, set aside in a bowl. Keep shrimp juices in the pan, add 1 tbsp butter, onions, and mushrooms and saute for 2-3 more min until tender.
Add the last 1 tbsp. butter,to mushrooms, melt and sprinkle flour over. Stir around for 30 sec, pour in milk in a slow steady stream while stirring to incorporate smooth with mushroom mixture. Let bubble for 1 minute until milk is hot, then stir in 4-oz. of cheese, salt, seasoning, stir until melted.
Remove from heat, stir in baby spinach, cooked rice and quinoa, and the shrimp. Sprinkle remaining cheese on top and bake for 15 minutes until heated through, sauce bubbling, cheese melted.
If needed, you can make up to the baking step and then keep covered in the fridge until ready. Then cook as directed adding about 5 to 7 more minutes to the baking time, bringing it to 20 to 22 minutes baking.