Shrimp & Noodle Bake
Yield
6 servingsPrep
20 minCook
40 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
water
|
|
| 907.2 | g |
shrimp
unpeeled, fresh |
|
| 1 | package |
egg noodles
|
*
|
| 118 | ml |
scallions, spring or green onions
sliced |
|
| 59 | ml |
green bell peppers
chopped |
|
| 3E+1 | ml |
butter
or margarine, melted |
|
| 2 | cans |
cream of mushroom soup
undiluted |
|
| 1 | Carton |
yogurt, plain
|
*
|
| 118 | ml |
cheddar cheese
shredded |
|
| 7.5 | ml |
dill weed
fresh, chopped, or 1/2 ts dried dillweed |
|
| 2.5 | ml |
white pepper
ground |
|
| 1.3 | ml |
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.
