| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Seafood |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Peeled and deveined shrimp |
|
|
Fresh or frozen |
| 8 |
oz |
Medium noodles, cooked and d |
| 1 |
c |
Dairy sour cream |
| 1 |
cn |
Condensed cream of mushroom |
| 1/4 |
c |
Sliced green onion |
|
|
With 2" of green tops |
| 1 |
ts |
Dill Weed |
| 1 |
ts |
Seasoned Salt |
| 1 |
c |
Shredded Cheddar Cheese |
|
|
Olives (recipe did not indic |
|
|
Amount or type, green or rip |
INSTRUCTIONS
Thaw shrimp if frozen. Cut shrimp in half lengthwise, if desired. Combine
noodles, sour cream, soup, onions, olives, dill weed, seasoned salt, and
half of the cheese; mix well. Fold in shrimp. Spoon into shallow 2 quart
baking dish. Cover with aluminum foil, crimping it securely to edges of
dish. Bake in preheated 350°F oven for 30 minutes. Uncover, then sprinkle
with remaining cheese. Return to oven about 15 minutes or until cheese
melts. Makes 6 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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