Sunday Shrimp Pasta Bake
Ingredients
- 12 ounces uncooked vermicelli
- 1 medium green pepper, chopped
- 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 can (10 ounces) diced tomatoes and green chilies, drained
- 1 can (4 ounces) mushroom stems and pieces, drained
- 1 tablespoon grated Parmesan cheese
Instructions
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 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. x 2-in. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Makes 8 servings.
Source: Taste of Home - Field Editor, Sundra from Bogalusa, Louisiana
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. x 2-in. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Makes 8 servings.
Source: Taste of Home - Field Editor, Sundra from Bogalusa, Louisiana
Recipe Info
Views
359
Date
January 24, 2006
Categories
Pastas
Seafood
Casseroles