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Sunday Shrimp Pasta Bake

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.

8 ServingsPrep: 30 min. Bake: 25 min.

Ingredients

12 ounces uncooked vermicelli
1 medium green pepper, chopped
5 green onions, chopped
6 tablespoons butter, cubed
6 garlic cloves, minced
2 tablespoons 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

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.
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. baking dish. Sprinkle with

2 of 2

Sunday Shrimp Pasta Bake (continued)

Directions (continued)

Parmesan cheese. Bake, uncovered, at 350° for 25-30 minutes or
until heated through. Yield: 8 servings.

Nutrition Facts: 1 serving (1 cup) equals 558 calories, 25 g fat (15 g saturated fat), 281 mg cholesterol, 1,410 mg sodium, 42 g carbohydrate, 3 g fiber, 42 g protein.