CRUNCHY TOPPED PRAWN & ASPARAGUS BAKE
This recipe is from the *Best Seafood Recipes* of the Australian Women's Weekly cookbook series, is an easy make-ahead fix & makes a great 1-dish meal when paired w/a mixed green salad. Per the intro, "This dish can be made several hrs ahead. Keep covered in the refrigerator & bake just b4 required." *Enjoy*
Provided by twissis
Categories One Dish Meal
Time 42m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- Cook asparagus till crisp-tender, cut into 1-in pieces & set aside.
- Melt 1st butter amt in med saucepan. Add garlic, celery, bell pepper & prawns. Stir constantly over med-heat for about 3 min or till prawns are tender.
- Add flour, stir for 1 min & remove from heat.
- Gradually stir in milk & return to heat, stirring constantly for 3 min or till mixture boils & thickens.
- Remove from heat & stir in asparagus + half the cheese. Spoon mixture into shallow oven-proof dish.
- Combine remaining cheese, breadcrumbs & 2nd butter amt in bowl & sprinkle evenly over the prawn mixture.
- Bake for about 20 min or till golden brown. Allow to cool slightly & serve.
Nutrition Facts : Calories 541.1, Fat 37.2, SaturatedFat 22.6, Cholesterol 244.3, Sodium 1163.2, Carbohydrate 23.3, Fiber 3.8, Sugar 4.7, Protein 29.8
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