Don't miss another issue…      Subscribe

Shrimp and Noodle Bake

 

23

Yield

6

servings

Prep

20

min

Cook

40

min

Ready

1

hrs

Trans-fat Free, Low Carb
 

Ingredients

6 cups water
2 pounds shrimp
unpeeled, fresh
1 package egg noodles
*
½ cup scallions, spring or green onions
sliced
¼ cup green bell peppers
chopped
2 tablespoons butter
or margarine, melted
2 cans cream of mushroom soup
undiluted
1 Carton yogurt, plain
*
½ cup cheddar cheese
shredded
1 ½ teaspoons dill weed
fresh, chopped, or 1/2 ts dried dillweed
½ teaspoon white pepper
ground
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℉ (180℃) for 35 minutes or until thoroughly heated.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 519g (18.3 oz)
Amount per Serving
Calories 31142% of calories from fat
 % Daily Value *
Total Fat 15g 22%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 315mg 105%
Sodium 1190mg 50%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 2%
Sugars g
Protein 72g
Vitamin A 14% Vitamin C 17%
Calcium 16% Iron 34%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2020 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed