Shrimp Pasta Bake
I made this last night - it's from the new "Taste of Home" magazine. It is great!
12 ounces uncooked vermacelli
1 medium green pepper, chopped
5 green onions, chopped
6 cloves garlic, minced
6 Tablespoons olive oil (or Smart Balance or other acceptable oil)
2 Tablespoons ww flour
2 pounds deveined peeled, cooked medium shrimp
1 teaspoon celery salt
1/8 teaspoon pepper
1 pound rf velveeta
1 can (10 ounces) diced tomatoes with green chilies, drained
1 can (4 ounces) mushroom stems and pieces, drained
1 Tablespoon grated parmesean cheese
Cook vermacelli according to package directions. Meanwhile, in a large skilled, saute the green pepper, onions and garlic in oil until tender. Gradually stir in the flour until blended. Stir in the shripm, celery salt and pepper; cook, uncovered over medium heat 5-6 minutes or until heated through.
In a microwave safe bowl, combine the velveeta, tomatoes and mushrooms, Microwave on high 3-4 minutes or until cheese is meleted, stirring occasionally. Add to shrimp mixture. Drain vermacelli, stir into skillet.
Pour into a greast 9x13x2 inch baking dish. Sprinkle with the parmesean cheese. Bake, uncovered, at 350 degrees 25-30 minutes or until heated through. Makes 8 servings.
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