Recipe by cutienut
"My grandmother's special recipe and a family favorite in our house. Shrimp, egg noodles, peas and a few mushrooms layered in creamy sauce. Although this recipe yields quite a bit, my family of 4 usually devours the whole dish in one sitting."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
shrimp, peeled and deveined
wide egg noodles
1 1/2 tablespoons
2 1/2 cups
salt and ground black pepper to taste
frozen green peas, thawed
1 (4.5 ounce) can
sliced mushrooms, drained
crushed buttery round crackers
cold butter, thinly sliced
I reduced the servings to 4 allowing for faster cooking time on the noodles and baking time. I used canned peas and fresh mushrooms. Also used Sea Salt instead of the Iodized type. I found this to be a tasty recipe and a definate keeper. Thanks!
It's a great recipe for a base but its quite bland. I added old bay to the water for the shrimp, and cooked the noodles in a separate pot. I sauteed two crushed cloves of garlic in the butter before adding the flour, and added black pepper and a dash of dehydrated onions (I have a picky eater that won't eat onions any other way). I also added parmesan to the crushed crackers too. Mega hit at my house.
I made some changes because I didn't have everything on hand. I used elbow macaroni instead of egg noodles, chicken broth instead of most of the milk, Italian bread crumbs and Parmesan instead of butter crackers. I am anxious to try it again using the real ingredients, although my sub's worked deliciously!
A huge hit for all-3 year old grandkids to Grandma and Grandpa. Delish!!!
My family liked this recipe and when we had leftovers they tasted even better so I would consider making this the day before I wanted it and sticking it in the fridge. It did end up taking a lot more than 20 minutes of prep time though!
My changes were to thicken with cornstarch instead of flour, and like others, I added more and different vegetables. I did not have cream so I substituted. What I did to make it not so bland was to brown some minced garlic in the butter and I used dried chopped onion. Additionally, I didn't have any crackers on hand, but I did have some leftover cornbread from the previous morning, so I crumbled that and it worked out.
Next time I might consider browning fresh chopped onion with the garlic, possibly using a dash of chili powder, and I might throw in a can of beans to up the protein content. I will not skip the cream next time as I think the richness will increase the flavor. Definitely sticking with the cornbread topping and may throw a dash of Parmesan on top too.
Going into my "Fish on Friday" file permanently.
Just ok, wouldn't make it for company.
Very interesting combination. We liked it, though. I used milk rather than cream, just because I don't usually keep it around. We will probably make this again, and maybe up the spices. Thanks for sharing!
I thought it was a little bland although the simpleness and creativity was good i think it could have used a little more flavor
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Shrimp Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 107
Rated, reviewed, and ready to satisfy your sweet cravings.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
This creamy casserole is like a cross between corn soufflé and corn pudding.
Sautéed shrimp, mushrooms, and asparagus are tossed with egg noodles.
This pasta dish is brimming with shrimp, broccoli, and garlicky goodness.