Shrimp & noodle bake
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Water |
| 2 | pounds | Unpeeled large fresh shrimp |
| 1 | pack | Medium egg noodles (8-oz) |
| ½ | cup | Sliced green onions |
| ¼ | cup | Chopped green pepper |
| 2 | tablespoons | Butter or margarine, melted |
| 2 | cans | Cream of mushroom soup, undiluted |
| 1 | Carton (8-oz) plain yogurt | |
| ½ | cup | Shredded cheddar cheese (2 oz.) |
| 1½ | teaspoon | Chopped fresh dill or- |
| ½ | teaspoon | Dried dillweed |
| ½ | teaspoon | Ground white pepper |
| ¼ | teaspoon | 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 2½-qt. casserole. Arrange whole shrimp on top of casserole. Bake, uncovered, at 350 for 35 minutes or until thoroughly heated.