ONLINE EXTRA: Sunday Shrimp Pasta Bake
By: Herald Staff Report,
Sunday Shrimp Pasta Bake
12 ounces uncooked vermicelli
1 medium green pepper, chopped
5 green onions, chopped
6 garlic cloves, minced
6 tablespoons butter, cubed
2 tablespoons all-purpose flour
2 pounds deveined peeled cooked medium shrimp
1 teaspoon celery salt
1/8 teaspoon pepper
1 pound process cheese (Velveeta), cubed
1 10-ounce can diced tomatoes and green chilies, drained
1 4-ounce can mushroom stems and pieces, drained
1 tablespoon grated Parmesan cheese
Cook vermicelli according to package directions. Meanwhile, in a large skillet, saute the green pepper, onions and garlic in butter until tender. Gradually stir in flour until blended. Stir in the shrimp, celery salt and pepper; cook, uncovered, over medium heat for 5 to 6 min-utes or until heated through.
In a microwave-safe bowl, combine the process cheese, tomatoes and mushrooms. Micro-wave, uncovered, on high for 3 to 4 minutes or until cheese is melted, stirring occasionally. Add to shrimp mixture. Drain vermicelli; stir into skillet.
Pour into a greased 13-inch-by-9-inch-by-2-inch baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until heated through.
Yield: Serves 8.