Shrimp & Noodle Bake

This Shrimp & Noodle Bake is a hearty, family-friendly casserole that combines tender fresh shrimp with soft egg noodles in a creamy mushroom sauce. The dish is enhanced with fresh dill, sharp cheddar, and bright yogurt for a balanced flavor profile. It is perfect for busy weeknights or casual gatherings, offering a warm, satisfying meal that comes together easily. With its rich texture and savory depth, this bake is sure to become a favorite for seafood lovers and noodle enthusiasts alike.

Cooking Method: Baking, Boiling

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 325.7

Description

This Shrimp & Noodle Bake is a hearty, family-friendly casserole that combines tender fresh shrimp with soft egg noodles in a creamy mushroom sauce. The dish is enhanced with fresh dill, sharp cheddar, and bright yogurt for a balanced flavor profile. It is perfect for busy weeknights or casual gatherings, offering a warm, satisfying meal that comes together easily. With its rich texture and savory depth, this bake is sure to become a favorite for seafood lovers and noodle enthusiasts alike.

Ingredients

6 cup Water
2 pound Unpeeled large fresh shrimp
1 package Medium egg noodles (8-oz)
1/2 cup Sliced green onions
1/4 cup Chopped green pepper
2 tablespoon Butter or margarine, melted
2 can Cream of mushroom soup
1 carton Plain yogurt (8-oz)
1/2 cup Shredded cheddar cheese
1 1/2 teaspoon Chopped fresh dill (or 1/2 ts dried dillweed)
1/2 teaspoon Ground white pepper
1/4 teaspoon Salt

Directions

1
Preheat oven to 350F (175C).
2
Bring 6 cups of water to a boil in a large pot. Add the unpeeled shrimp and cook for 3 minutes, or until they begin to turn pink.
3
Drain the shrimp well, rinse with cold water, and chill. Peel and devein the shrimp.
4
Chop half of the shrimp, leaving the other half whole. Set aside.
5
Cook the egg noodles according to package directions. Drain well.
6
In a Dutch oven, melt butter over medium-high heat. Add sliced green onions and chopped green pepper, stirring constantly until tender.
7
Stir in the cream of mushroom soup, yogurt, shredded cheddar, dill, white pepper, and salt. Mix well.
8
Gently fold in the cooked noodles and the chopped shrimp.
9
Spoon the mixture into a lightly greased 2 1/2-quart casserole dish.
10
Arrange the whole shrimp on top of the casserole.
11
Bake, uncovered, at 350F (177C) for 35 minutes, or until thoroughly heated.

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

Storage: Cover and refrigerate leftovers for up to 3 days. Reheat in the oven or microwave.

Substitutions: Use dried dillweed if fresh dill is unavailable. Margarine can be used instead of butter.

Tip: For extra flavor, saut the shrimp briefly in butter before adding to the casserole.

Variation: Add cooked bacon bits or extra vegetables like peas or corn for added texture and nutrition.

Keywords: shrimp, noodles, bake, casserole, mushroom, creamy, dill, cheddar, yogurt, seafood, egg noodles, comfort food, weeknight dinner, family meal, oven-baked, easy recipe, comforting, hearty, main course

Read it online: https://www.chefs-mate.com/recipe/shrimp-noodle-bake/