Shrimp & noodle bake

6 Servings

Ingredients

Quantity Ingredient
6 cups Water
2 pounds Unpeeled large fresh shrimp
1 pack Medium egg noodles (8-oz)
½ cup Sliced green onions
¼ cup Chopped green pepper
2 tablespoons Butter or margarine, melted
2 cans Cream of mushroom soup, undiluted
1 Carton (8-oz) plain yogurt
½ cup Shredded cheddar cheese (2 oz.)
1½ teaspoon Chopped fresh dill or-
½ teaspoon Dried dillweed
½ teaspoon Ground white pepper
¼ teaspoon Salt

Directions

Bring water to a boil; add shrimp, and cook 3 minutes or until shrimp begin to turn pink. Drain well; rinse with cold water. Chill. Peel and devein shrimp. Chop half of shrimp, leaving remaining shrimp whole. Set aside. Cook noodles according to directions. Drain. Cook green onions and green pepper in butter in a Dutch oven over medium-high heat, stirring constantly, until tender. Add soup and next 5 ingredients. Gently stir in chopped shrimp and noodles. Spoon mixture into a lightly greased shallow 2½-qt. casserole. Arrange whole shrimp on top of casserole. Bake, uncovered, at 350 for 35 minutes or until thoroughly heated.

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