Wild Rice Shrimp Bayou

• 1 (6 oz.) pkg. long grain and wild rice
• 1 (6 1/2 oz.) can or fresh mushrooms (if fresh saute first)
• 1 Tbsp. butter
• 1 Tbsp. flour
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 3/4 c. milk
• 1 (3 oz.) pkg. cream cheese, softened
• 1 (6 1/2 oz.) can drained medium shrimp or fresh
• 1 (15 oz.) can or fresh asparagus spears, cooked until tender

1. Cook rice according to package instructions.
2. Meanwhile, make sauce by melting butter over low heat.
3. Mix in flour, salt and pepper.
4. When bubbly, remove from heat.
5. Stir in milk.
6. Cook over medium heat, stirring constantly, until thickened.
7. Cook 1 minute longer.
8. Add cream cheese; stir with wire whip until smooth. Arrange asparagus spears on bottom of 2 1/2-quart casserole.
9. Mix shrimp and mushrooms with rice and spoon over asparagus.
10. Top with sauce.
11. Bake at 350u0b0 for 10 minutes.
12. Makes 4 to 6 servings.

long grain, fresh mushrooms, butter, flour, salt, pepper, milk, cream cheese, shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1064741 (may not work)