Shrimp And Noodle Bake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Dairy | Dutch | Pasta, Seafood, Shrimp | 6 | Servings |
INGREDIENTS
| 6 | c | Water |
| 2 | lb | Unpeeled large fresh shrimp |
| 1 | Medium egg noodles, 8-oz | |
| 1/2 | c | Sliced green onions |
| 1/4 | c | Chopped green pepper |
| 2 | T | Butter or margarine, melted |
| 2 | Cream of mushroom soup | |
| undiluted | ||
| 1 | Carton, 8-oz plain yogurt | |
| 1/2 | c | Shredded cheddar cheese |
| 2 oz. | ||
| 1 1/2 | t | Chopped fresh dill |
| or- | ||
| 1/2 | t | Dried dillweed |
| 1/2 | t | Ground white pepper |
| 1/4 | t | Salt |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 327
Calories From Fat: 129
Total Fat: 14.6g
Cholesterol: 210.6mg
Sodium: 1735.8mg
Potassium: 531mg
Carbohydrates: 23.1g
Fiber: <1g
Sugar: 15.1g
Protein: 25.7g