Sunday Shrimp Pasta Bake

Ingredients

• 12 ounce uncooked Vermicelli
• 1 med. green pepper, chopped
• 5 green onions chopped
• 6 garlic cloves, minced
• 6 Tablespoons butter, cubed
• 2 Tablespoons all purpose flour
• 2 # lbs deveined peeled cooked medium Shrimp
• 1 teaspoon celery salt
• 1/8 teaspoon pepper
• 1 # lbs process cheese (Velveeta) cubed
• 1 can (10 ounce) diced tomatoes and green chilis - drained
• 1 can (4 oz) mushroom stem pieces - drained
• 1 tablespoon grated parmesan cheese

Directions

1. Cook vermicelli according to package directions.
2. Meanwhile in a large skillet, saute the green pepper, onions, and garlic in butter until tender. Gradually stir in the flour until blended. Stir in the shrimp, celery salt, and pepper. Cook, uncovered over medium heat for 5-6 minutes or until heated through.
3. 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 x 9 x 2 baking dish. Sprinkle with Parmesan Cheese, Bake covered at 350° for 25-30 minutes or until heated through.

Notes

• Very Good!

As written

Very Good!

Betty Shearin

Bake 350° - 25-30 min