This comforting Shrimp and Noodle Bake is a hearty, family-friendly dinner that combines tender egg noodles with plump, fresh shrimp in a rich, creamy mushroom sauce. Topped with a hint of melted butter and fresh herbs, it offers a satisfying blend of textures and savory flavors. Perfect for busy weeknights or casual gatherings, this casserole comes together quickly using pantry staples. The combination of soft noodles, juicy shrimp, and savory soup creates a dish that feels indulgent yet simple to prepare. Serve it hot from the oven for a warm, comforting meal that everyone will love.
Shrimp And Noodle Bake
Description
This comforting Shrimp and Noodle Bake is a hearty, family-friendly dinner that combines tender egg noodles with plump, fresh shrimp in a rich, creamy mushroom sauce. Topped with a hint of melted butter and fresh herbs, it offers a satisfying blend of textures and savory flavors. Perfect for busy weeknights or casual gatherings, this casserole comes together quickly using pantry staples. The combination of soft noodles, juicy shrimp, and savory soup creates a dish that feels indulgent yet simple to prepare. Serve it hot from the oven for a warm, comforting meal that everyone will love.Ingredients
Directions
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Preheat oven to 350F (175C).
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Bring 6 cups of water to a boil in a large pot.
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Add the unpeeled shrimp to the boiling water and cook for 3 minutes or until they begin to turn pink.
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Drain the shrimp well and rinse immediately with cold water to stop the cooking process.
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Chill the shrimp briefly, then peel and devein them.
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Chop half of the shrimp into bite-sized pieces, leaving the remaining half whole. Set aside.
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Cook the egg noodles according to package directions until al dente, then drain.
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In a Dutch oven or large skillet, melt the butter over medium-high heat.
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Add the sliced green onions and chopped green pepper to the melted butter.
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Saut the vegetables, stirring constantly, until tender.
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Reduce heat to low and stir in the cream of mushroom soup, yogurt, cheddar cheese, dill, white pepper, and salt until well combined.
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Gently fold in the cooked noodles and the chopped shrimp.
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Spoon the mixture into a lightly greased 2.5-quart casserole dish.
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Arrange the whole shrimp on top of the noodle mixture.
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Bake uncovered for 35 minutes or until thoroughly heated and bubbly.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 325.7kcal
- % Daily Value *
- Total Fat 8.6g14%
- Saturated Fat 2.1g11%
- Cholesterol 348.9mg117%
- Sodium 869.9mg37%
- Total Carbohydrate 13.8g5%
- Dietary Fiber 3.0g12%
- Sugars 6.2g
- Protein 53.2g107%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If using dried dillweed instead of fresh, use 1/2 teaspoon.
For a richer flavor, you can substitute half-and-half for some of the yogurt, but yogurt adds a nice tang.
Ensure the casserole is hot in the center before serving.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
