SHRIMP AND NOODLE BAKE

19.12.2008 | Author: Cook | Posted in Pasta
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SHRIMP AND NOODLE BAKE


Servings: 6
Ingredients: 

  • 6 c  Water
    • 

  • 2 lb Unpeeled large fresh shrimp
    • 

  • 1 pk Medium egg noodles (8-oz)
    • 

  • 1/2 c  Sliced green onions
    • 

  • 1/4 c  Chopped green pepper
    • 

  • 2 tb Butter or margarine, melted
    • 

  • 2 cn Cream of mushroom soup,
    • 

  • - undiluted
    • 

  • 1    Carton (8-oz) plain yogurt
    • 

  • 1/2 c  Shredded cheddar cheese
    • 

  • - (2 oz.)
    • 

  • 1 1/2 ts Chopped fresh dill
    • 

  • -or-
    • 

  • 1/2 ts Dried dillweed
    • 

  • 1/2 ts Ground white pepper
    • 

  • 1/4 ts Salt
    •

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 2 1/2-qt. casserole. Arrange whole shrimp on top
of casserole.
Bake, uncovered, at 350 for 35 minutes or until thoroughly heated.

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