This recipe can be served as a main dish with a green salad and French bread or as a side dish with steak or seafood.

Ingredients

　　8 tablespoons (1 stick) butter

　　3/4 cup all-purpose flour

　　1 1/2 cups half-and-half

　　One 10 3/4-ounce can condensed cream of mushroom soup

　　One 13 1/4-ounce can sliced mushrooms, drained

　　1/2 cup grated Parmesan cheese

　　1 pound cooked shrimp, peeled, deveined, and coarsely diced

　　Garlic powder

　　Buttered bread crumbs for topping

　　Preheat oven to 350 degrees. In saucepan over medium heat, melt butter and stir in flour, then slowly blend in half-and-half, stirring constantly. Sauce will be thick. Do not brown. Add mushroom soup, sliced mushrooms, and Parmesan cheese. Fold in shrimp. Add garlic powder to taste. Pour mixture into buttered casserole dish and top with buttered bread crumbs. Bake for 25 to 30 minutes.

　　Paula Deen's Kitchen Classics