Shrimp Casserole

Shrimp Casserole Blow in 

Shrimp Casserole Blow in 

Ingredients 

3 to 4 quarts water

2 tsp. olive oil

1 tbsp. salt

12 oz. egg noodles

2 tbsp. butter

¼ tsp. pepper

3 tbsp. parsley flakes

1 can condensed cheddar cheese soup (15 oz.)

1 cup half & half

½ cup water

1 cup cooked, sliced mushrooms

2 cups soft bread crumbs

1 cup cooked peas (fresh, frozen or canned)

1 cup sliced black olives

2 cups cooked, shelled, deveined shrimp

1. 

In a cooking pot, bring water to a fast boil. Add olive oil, salt and noodles. Cook noodles until tender. Drain and place in large mixing bowl. Add butter evenly to noodles. Add pepper and parsley flakes and mix in well.

2. 

In a saucepan heat cheddar cheese soup. Add half & half and water. Blend until creamy and smooth. Add mushrooms and mix thoroughly. Cover and simmer for 10 minutes.

3. 

Add bread crumbs, peas, and olives to soup mixture. Combine soup mixture with noodles. Add 

shrimp and blend evenly.

Preheat oven to 375°. Butter large casserole dish and pour mixture in. Add cheese sauce over casserole and bake for 20-25 minutes until cheese sauce is bubbly. Serves 6 to 8