Shrimp Noodle Bake

This shrimp noodle bake is pure retro comfort. Egg noodles get folded into a creamy base of sour cream and cream of mushroom soup, loaded with shrimp, olives, and scallions, then baked under a blanket of melted cheddar. It’s the kind of casserole that showed up at every church potluck in the ‘70s, and it still holds up.

Dill weed is the herb doing the work here, and it’s a natural pairing with shrimp. That grassy, slightly anise-like flavor cuts through the richness of the sour cream and soup base and keeps the whole dish from tasting one-note.

Baking covered with foil for the first 30 minutes traps steam and cooks the shrimp through gently without drying them out. The foil comes off for the final stretch so the reserved cheddar can melt and get slightly golden on top. That two-stage bake gives you creamy on the inside and bubbly on top.

Kitchen Tips

• If using frozen shrimp, thaw them completely and pat dry. Excess water from frozen shrimp makes the casserole watery.
• Cut larger shrimp in half lengthwise so they distribute evenly through the noodles. Small shrimp can stay whole.
• Cook and drain the noodles just shy of al dente. They’ll continue cooking in the oven and you don’t want mush.
• Crimp the foil tightly around the edges of the dish. Loose foil lets steam escape, and you need that moisture to keep the shrimp tender.

Variations

• Swap cream of mushroom for cream of celery or cream of shrimp soup if you can find it.
• Add a handful of frozen peas to the noodle mixture for color and sweetness.
• Use Gruyere or Swiss cheese instead of cheddar for a more refined, nutty melt.