Leading 'Role

Casserole. Even hearing the word makes you shudder, bringing back memories of canned tuna, egg noodles, and grease-stained newspaper clippings. On the other hand, hearing your mother proudly announcing "Only $.65 per serving!" as she plopped her creation on the family dinner table reminds you of your dinner party on Tuesday--and your looming Christmas credit card bill.

Here's a new take on the old easy-cooking favorite: while simple, inexpensive, and large enough to feed 3 couples, this dish is so sophisticated, no one will ever guess it's incriminating name.

Shrimp & Orzo Casserole

2 tsp. olive oil
2 cloves garlic
1/2 tsp. oregano
Dash red pepper flakes
14.5 oz. canned tomatoes
14 oz. can chicken broth
1 cup orzo pasta
14 oz. can artichoke hearts
1 tsp. grated lemon peel
Freshly ground pepper
1 lb. cooked shrimp (frozen works well)
2 tbsp. fresh parsley
1 cup feta cheese

Heat oven to 425. Spray a 9 x 11 baking dish with non-stick cooking spray.

In a saucepan, heat oil, add garlic, oregano, and red pepper, cooking 30-60 seconds. Add tomatoes and mash with a potato masher. Add broth, simmer. Stir in orzo, artichoke, lemon, and pepper. Pour in baking dish and cover with foil. Bake 15 minutes, then stir. Add shrimp, then stir again. Sprinkle with parsley and feta. Bake uncovered 5-10 minutes until orzo is tender and feta starts to melt.