Shrimp & Noodle Bake Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6 cup: Water,
2 lbs: Unpeeled large fresh shrimp,
1 package: Medium egg noodles, 8-oz
1/2 cup: Sliced green onions,
1/4 cup: Chopped green pepper,
2 tbsp: Butter or margarine, melted
2 can: Cream of mushroom soup, undiluted
1 Carton: , (8-oz) plain yogurt
1/2 cup: Shredded cheddar cheese, 2 oz.
1 1/2 tsp: Chopped fresh dill or-,
1/2 tsp: Dried dillweed,
1/2 tsp: Ground white pepper,
1/4 tsp: Salt,
Directions:
Bring water to a boil; add shrimp, and cook 3 minutes or until shrimp
begin to turn pink. Drain well; rinse with cold water. Chill. Peel
and devein shrimp. Chop half of shrimp, leaving remaining shrimp
whole. Set aside. Cook noodles according to directions. Drain. Cook
green onions and green pepper in butter in a Dutch oven over
medium-high heat, stirring constantly, until tender. Add soup and
next 5 ingredients. Gently stir in chopped shrimp and noodles. Spoon
mixture into a lightly greased shallow 2 1/2-qt. casserole. Arrange
whole shrimp on top of casserole. Bake, uncovered, at 350 for 35
minutes or until thoroughly heated.
Source from luhu.jp
begin to turn pink. Drain well; rinse with cold water. Chill. Peel
and devein shrimp. Chop half of shrimp, leaving remaining shrimp
whole. Set aside. Cook noodles according to directions. Drain. Cook
green onions and green pepper in butter in a Dutch oven over
medium-high heat, stirring constantly, until tender. Add soup and
next 5 ingredients. Gently stir in chopped shrimp and noodles. Spoon
mixture into a lightly greased shallow 2 1/2-qt. casserole. Arrange
whole shrimp on top of casserole. Bake, uncovered, at 350 for 35
minutes or until thoroughly heated.
Source from luhu.jp