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.
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
Reviews
I have made this recipe several times, it is a family favorite. My father-in-law does not like pasta dishes. He doesn't like spaghetti, lasagna, etc. but he LOVES this pasta dish. His exact words were, "Finally, somebody found a decent dish to make with noodles." I have never deviated from the recipe, we like it just the way it is.
I make this quite often as we all love it. I added thawed broccoli florets last night for a change of pace and it was delicious! I usually follow the directions except when I have fresh mushrooms I'll saute them and add them instead of the canned ones. My whole family enjoys this casserole and if there are any leftovers they heat up well the next day. A note to slmacbeth...no, the shrimp does not overcook and they stay firm in the casserole after baked.
If the shrimp is already cooked, then cooked again in the sauce on the stove, then baked, won't it be horribly overcooked?
We love this recipe! Great taste and company worthy! Can't stop eating it! Followed the recipe, no changes!
Like Kristine, I've been making this for my family since it first appeared in 2006. Even though most of our 6 kids are grown & living away from home now, this is still popular whenever they come home. The only change I make is to eliminate the green pepper because my hubby gets sick from it. Otherwise, I make it exactly as written & it's always terrific. Leftovers are great, too!
Just made this dish again last week and have made it often since February 2006, when it first appeared in TOH magazine. My family loves this, and it's a great company dish [I use white American cheese instead of the Velveeta, because of a severe allergy to Annatto, the food dye used in Velveeta].
Awesome receipe...it is one of our favorites.
Have made several times, always a hit!
Have made this several times, so good! I also made it for work with chicken instead of shrimp due to a coworkers allergies and that was also good. A keeper!
EXCELLENT! Family LOVED! But dangerous.... Hard to stop eating it!!!