2 pounds cooked medium shrimp, peeled and deveined
1 teaspoon celery salt
1/8 teaspoon pepper
1 pound Velveeta, cubed
1 can (10 ounces) diced tomatoes and green chiles, drained
1 can (4 ounces) mushroom stems and pieces, drained
1 tablespoon grated Parmesan cheese
Preheat oven to 350°. 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 shrimp, celery salt and pepper; cook, uncovered, over medium heat 5-6 minutes or until heated through.
In a microwave-safe bowl, combine Velveeta, tomatoes and mushrooms. Microwave, uncovered, on high 3-4 minutes or until cheese is melted, stirring occasionally. Add to shrimp mixture. Drain vermicelli; stir into skillet. Pour into a greased 13x9-in. baking dish. Sprinkle with Parmesan cheese.
Bake, uncovered, 25-30 minutes or until heated through.