Easy Shrimp Casserole

Try making this for an easy weeknight meal. It comes together very quickly and requires very little hands-on time.

Makes 6 servings

• 1 (16-ounce) bag frozen cauliflower florets
• 1 (10-ounce) can Ro*tel mild diced tomatoes and green chilies, drained
• 1 cup shredded cheddar cheese
• 4 ounces cream cheese, softened
• ¼ cup sour cream
• 3 tablespoons Frank’s RedHot hot sauce
• 1 teaspoon grated lemon zest
• 2 tablespoons lemon juice
• 1 tablespoon minced garlic
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes
• 1 pound cooked frozen shrimp, thawed
• 2 tablespoons minced fresh parsley

Preheat the oven to 350°F. Have a 9- by 13-inch baking dish ready.

Place the frozen cauliflower in a microwave-safe bowl and heat in the microwave oven for about 5 minutes, until tender.

In a large bowl, mix together the cauliflower, Ro*tel, ½ cup of the cheddar, the cream cheese, sour cream, hot sauce, lemon zest and juice, garlic, salt, pepper, and red pepper flakes until fully combined. Add the shrimp and mix together.

Pour the mixture into the baking dish and top with the remaining ½ cup shredded cheddar. Bake for 35 to 40 minutes, until bubbly and cooked through.

Sprinkle with the parsley and serve.

Nutritional Info (per serving)

Calories 259, fat 14.9 g, protein 23.5 g, carbs 9.7 g, fiber 2 g