Shrimp and Perogies Casserole

20 perogies, boiled and drained
4 Tbsp butter
1 cup chopped onion
3 cloves garlic, chopped
16 Large shrimp, peeled
1 Tbsp dill weed, dried
2 Tbsp rice flour
1/4 cup white wine
1 cup skim milk
1/2 cup bread crumbs

Boil frozen perogies until they float, 5 minutes, drain and set aside. In a large skillet melt butter and saute onion and garlic until transparent. Add shrimp and cook until pink. Sprinkle with the flour and add white wine and milk all at once and stir immediately so it doesn't form lumps. Pour into casserole dish, sprinkle with bread crumbs and put under broiler until crumbs are browned and dish is bubbling.

Serving Size: 4 servings

Number of Servings: 1

Recipe submitted by SparkPeople user SHEILABC123.