Mermaid Casserole

A warming, cheesy, shrimp casserole - perfect for a rainy night!!
(serves 4)

3 cups shell pasta
2 T. Kerrygold* butter
2 T. flour
1&1/2 cups whole milk, 1/2&1/2*, or heavy cream*
2 cups shredded mozzarella cheese, divided
Kosher* salt and freshly* ground pepper
8 oz. fresh baby spinach, stems removed*
12-16 oz. small shrimp, peeled, de-veined, with tails off
15 oz. jar pearl onions, drained and rinsed
2 T. seasoned Panko* breadcrumbs
4 Lemon crowns*, for garnish

Preheat oven to 350. Cook the pasta al dente according to package instructions. Drain and set aside. In a small sauce pot, stir flour into melted butter until smooth; continue cooking for 5 mins., stirring often. Add milk, 1&1/2 cups cheese, and S&P to taste. Continue stirring on med.-low heat until sauce is smooth. Remove pot from heat and stir in spinach. In a separate bowl, combine cooked pasta, thawed shrimp, and pearl onions. Pour cheese and spinach sauce over top and stir until pasta is well coated. Transfer mixture to a buttered* baking dish; top with breadcrumbs and remaining cheese. Bake covered for 45 mins. Uncover and continue baking until cheese is golden brown and breadcrumbs are toasty, about 15 mins. Some warm garlic bread* and a wedge salad* would be wonderful additions to round out your feast. Put plate of the lemon crowns on the table.

"Great minds discuss ideas. Average minds discuss events. Small minds discuss people." ~ Eleanor Roosevelt

Happy Friday, Friends!!!

Love,

MM