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Sunday Shrimp Pasta Bake




Source of Recipe


internet


List of Ingredients




12 ounces uncooked vermicelli (16 oz.)
1 medium green pepper, chopped (no!)
5 green onions, chopped
6 garlic cloves, minced
6 tablespoons butter, cubed
2 tablespoons all-purpose flour
2 pounds deveined peeled cooked medium shrimp
1 teaspoon celery salt
1/8 teaspoon pepper
1 pound process cheese (Velveeta), cubed
1 (10 ounce) can diced tomatoes and green chilies, drained
1 (4 ounce) can mushroom stems and pieces, drained (fresh)
1 tablespoon grated Parmesan cheese (forgot!)
(about 1/2 cup half & half to thin it & make more creamy)

Recipe



Cook vermicelli according to package directions. Meanwhile, in a large skillet, saute the green pepper, onions and garlic in butter until tender. Gradually stir in the flour until blended. Stir in the shrimp, celery salt and pepper; cook, uncovered, over medium heat for 5-6 minutes or until heated through. In a microwave-safe bowl, combine the process cheese, tomatoes and mushrooms. Microwave, uncovered, on high for 3-4 minutes or until cheese is melted, stirring occasionally. Add to shrimp mixture. Drain vermicelli; stir into skillet. Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with the Parmesan cheese. Bake, uncovered, at 350ºF for 25-30 minutes or until heated through.

Servings: 8

Notes: This recipe was tested in a 1,100-watt microwave.
Source: Taste of Home Magazine (February/March 2006) by Sundra Hauck of Bogolusa, Louisiana

Posted by: Mom3boys__Missouri: My changes are in ( )! This was a delicious combo of flavors. Also, I thinned it a bit with about 1/2 cup of half & half, because I made it ahead and refrigerated the casserole until baking time, and I was afraid it might get too thick. I used the frozen, precooked shrimp from Sam's and there were a TON of shrimp in the casserole! (Not a bad thing!) I would use a full pound of pasta next time, because there seemed to be more shrimp than pasta!