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.
Microwave-1,100 watt
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 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
Directions
- 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.
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