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Shrimp Casserole

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Sunday Shrimp Pasta Bake

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."

Rate/Review | Read Reviews (23)

Prep Time:
30 Min

Cook Time:
25 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

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.