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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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I think I found this one in a Louisiana Cooking magazine. 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 lbs medium shrimp, deveined, peeled & cooked |
1 teaspoon celery salt |
1/8 teaspoon pepper |
1 lb process cheese, cubed (velveeta) |
1 (10 ounce) can diced tomatoes and green chilies, drained |
1 (4 ounce) can mushroom stems and pieces, drained |
1 tablespoon grated parmesan cheese |
Directions:
1. Cook vermicelli according to package directions.
2. Meanwhile, in a large skillet saute the green pepper, onions and garlic in butter intil tender. Gradually stir in flour until blended. Stir in the shrimp, celery salt and pepper; cook, uncovered, over medium heat for 5 to 6 minutes or until heated through.
3. In a microwave-safe bowl, combine the process cheese, tomatoes and mushrooms. Microwave, uncovered, on high for 3 to 4 minutes or until cheese is melted, stirring occasionally. Add to shrimp mixture. Drain vermicelli; stir into skillet.
4. Pour into a greased 13-in. X 9-in. X 2-in. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until heated through.
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