Shrimp & Noodle Bake
Submitted by skydiver
Creamy shrimp and egg noodle casserole baked with mushroom soup, cheddar cheese, yogurt, and fresh dill. Whole shrimp arranged on top for a gorgeous presentation.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
1 hrsCasseroles don’t have to be boring, and this one proves it.
Two pounds of fresh shrimp get split between the filling and the topping. Chopped shrimp fold into a creamy base of mushroom soup, plain yogurt, cheddar cheese, and dill, all mixed with tender egg noodles. Whole shrimp line the top of the casserole for a presentation that looks way more impressive than the effort involved.
It bakes until bubbly and golden, filling the kitchen with that irresistible smell of melted cheese and buttery noodles.
Pro Tips
- Don’t overcook the shrimp before baking. Three minutes in boiling water is enough. They’ll finish cooking in the oven, so you want them slightly underdone at this stage.
- Use plain yogurt, not Greek. Regular yogurt gives a lighter, creamier texture in the casserole. Greek yogurt can make it too thick and tangy.
- Let it rest 5 minutes after baking. This lets the sauce set slightly so it doesn’t run everywhere when you serve it.
Ingredients
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℉ (180℃) for 35 minutes or until thoroughly heated.
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