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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
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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. Ingredients:
12 ounces uncooked vermicelli |
1 medium green pepper, chopped |
5 green onions, chopped |
6 tablespoons butter, cubed |
6 garlic cloves, minced |
2 tablespoons king arthur unbleached all-purpose flour |
2 pounds cooked medium shrimp, peeled and deveined |
1 teaspoon celery salt |
1/8 teaspoon pepper |
1 pound process cheese (velveeta), cubed |
1 can (10 ounces) diced tomatoes and green chilies, drained |
1 can (4 ounces) mushroom stems and pieces, drained |
1 tablespoon grated parmesan cheese |
Directions:
1. Cook vermicelli according to package directions. Meanwhile, in a large skillet, saute green pepper and onions in butter until tender. Add garlic; cook 1 minute longer. 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.
2. 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.
3. Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 8 servings.
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