Shrimp Thermidor In Casserole

• 1/2 c. butter
• 1 c. sifted flour
• 3 c. warm milk or cream
• 3 Tbsp. light wine
• 1/4 c. grated Italian cheese
• 1/8 tsp. cayenne pepper
• 1/4 tsp. dry mustard
• 1/2 tsp. m.s.g. (Accent)
• 1/4 tsp. garlic salt
• 2 tsp. salt or less to taste
• 1/4 tsp. white pepper
• 1/2 lb. fresh mushrooms, sliced
• 4 c. cooked shrimp, cleaned, shelled and cut into 1/2-inch pieces

1. Melt butter; add flour and blend until smooth.
2. Add warm milk slowly, stirring continuously.
3. Cook until thick, then simmer about 5 minutes, stirring.
4. Add wine and all other ingredients. Cook together several minutes, stirring gently but continuously. If too thick, add a little more cream or milk, but it should be quite thick as it will soften during cooking.
5. Pour into a large casserole; spread smoothly and sprinkle with paprika if you like. Bake at 300u0b0 for 30 minutes if ingredients are warm, or for 40 minutes if casserole has been refrigerated.
6. If top is not brown when time is up, place it under broiler a few minutes, watching closely.

butter, flour, warm milk, light wine, italian cheese, cayenne pepper, dry mustard, garlic salt, salt, white pepper, fresh mushrooms, shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=528077 (may not work)