We enjoy this one when there are plenty of fresh shrimp to
be had. This seafood casserole is another "make ahead"
requiring 8 hours in the frige prior to baking. 

SHRIMP-AND-NOODLE CASSEROLE - Serves: 6

6 cups water
2 pounds unpeeled large fresh shrimp
1 (8 oz) package medium size egg noodles, uncooked
1/2 cup sliced green onions
1/4 cup chopped green pepper
2 Tbsp butter or margarine, melted
2 (10-3/4 oz) cans cream of mushroom soup, undiluted
1 (8 oz) carton plain yogurt
1/2 cup shredded Cheddar cheese
1-1/2 tsp chopped fresh dillweed
 **or** 1/2 tsp dried
1/2 tsp white pepper
1/4 tsp salt

  Cook, drain, peel and devein shrimp.  Chop half of
shrimp, leaving the rest whole.  Set shrimp aside.
  Cook noodles according to package directions; drain well
and set aside.
  Saute onions and green pepper in butter in a Dutch oven. 
Add soup and next 5 ingredients. Gently stir in chopped
shrimp and noodles. Spoon mixture into a lightly greased,
shallow 2-1/2 quart casserole.  Arrange whole shrimp on
noodles; cover and chill 8 hours.
  To bake, remove from refrigerator and let stand for 30
minutes.  Bake at 350 for 35 to 40 minutes or until
thoroughly heated. Garnish with fresh dillweed if desired. 

 /\/\ichael  =================
   & Ms.     /\/\ | /-\ /\/\ |
 \/\/eslie   =================