Title: Shrimp Noodle Bake
Categories: Seafood
Yield: 6 Servings
| 1 | lb | Peeled and deveined shrimp |
| | | Fresh or frozen |
| 8 | oz | Medium noodles, cooked and d |
| 1 | c | Dairy sour cream |
| 1 | cn | Condensed cream of mushroom |
| 1/4 | c | Sliced green onion |
| | | With 2" of green tops |
| 1 | ts | Dill Weed |
| 1 | ts | Seasoned Salt |
| 1 | c | Shredded Cheddar Cheese |
| | | Olives (recipe did not indic |
| | | Amount or type, green or rip |
Thaw shrimp if frozen. Cut shrimp in half lengthwise, if desired. Combine
noodles, sour cream, soup, onions, olives, dill weed, seasoned salt, and
half of the cheese; mix well. Fold in shrimp. Spoon into shallow 2 quart
baking dish. Cover with aluminum foil, crimping it securely to edges of
dish. Bake in preheated 350øF oven for 30 minutes. Uncover, then sprinkle
with remaining cheese. Return to oven about 15 minutes or until cheese
melts. Makes 6 servings.