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Sunday Shrimp Pasta Bake

SUBMITTED BY: Sundra Hauck

"Pasta is popular in our home, so my favorite meal would almost have to have it in the main course. In this delicious casserole, pasta complements the shrimp our local fishermen bring in."

RECIPE RATING:

Read Reviews (7)

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PREP TIME	30 Min
COOK TIME	25 Min
READY IN	55 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS

12 ounces uncooked vermicelli
1 medium green pepper, chopped
5 green onions, chopped
6 garlic cloves, minced
6 tablespoons butter, cubed
2 tablespoons all-purpose flour
2 pounds cooked shrimp, peeled and deveined
1 teaspoon celery salt
1/8 teaspoon pepper
1 pound process cheese (eg. Velveeta), cubed
1 (10 ounce) can diced tomatoes with green chilies, drained
1 (4 ounce) can mushroom stems and pieces, drained
1 tablespoon grated Parmesan cheese

DIRECTIONS

Cook vermicelli according to package directions. Meanwhile, in a large skillet, saute the green pepper, onions and garlic in butter until tender. Gradually stir in flour until blended. Stir in the shrimp, celery salt and pepper; cook, uncovered, over medium heat for 5-6 minutes or until heated through.
In a microwave-safe bowl, combine the process cheese, tomatoes and mushrooms. Microwave, uncovered, on high for 3-4 minutes or until cheese is melted, stirring occasionally. Add to shrimp mixture. Drain vermicelli; stir into skillet.
Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees F for 25-30 minutes or until heated through.

FOOTNOTE

This recipe was tested in a 1,100-watt microwave.

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REVIEWS

Reviewed on Feb. 26, 2007 by angi

I was looking for a shrimp recipe in which I had all the ingredients. This fit the bill, but... MORE

Reviewed on Jan. 23, 2007 by firegirl

This is SO awesome! I didn't have all the ingredients on hand so I substituted and ommitted... MORE

Reviewed on Oct. 19, 2007 by JustLearning86

I'm usually wary of any recipe that calls for Velveeta, but this was a pleasant surprise. Had... MORE

Reviewed on Mar. 21, 2008 by Lesley

After reading all the reviews, I did a lot of altering: penne instead of vermicelli (too mushy... MORE

Reviewed on Oct. 29, 2007 by Amber

I have made this several times and have tweeked it just a little to my taste. It is very rich... MORE

Reviewed on Mar. 10, 2008 by Marilee

This is a wonderful dish; very rich however so goes well with just a simple green salad on the... MORE

Reviewed on Apr. 12, 2007 by ARMYWIFE99

This is awesome...I wouldn't change a thing...my family loved it! MORE