Creamy Shrimp Casserole

Creamy Shrimp Casserole

16
cutienut 0

"My grandmother's special recipe and a family favorite in our house. Shrimp, egg noodles, peas and a few mushrooms layered in creamy sauce. Although this recipe yields quite a bit, my family of 4 usually devours the whole dish in one sitting."

Ingredients

1 h 35 m servings 263 cals
Serving size has been adjusted!

Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 22.9g
  • 7%
  • Protein:
  • 15.9 g
  • 32%
  • Cholesterol:
  • 126 mg
  • 42%
  • Sodium:
  • 663 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3-quart casserole dish.
  2. Fill a large pot with water, and bring to a boil over high heat. Stir in the shrimp, reduce heat to a simmer, and cook the shrimp until opaque and bright pink, about 3 minutes. Remove the shrimp to a bowl with a slotted spoon. Return the water to a full rolling boil over high heat, and stir in the noodles. Cook until the noodles are tender, about 8 minutes; drain in a colander set in the sink.
  3. Melt 2 tablespoons of butter in a saucepan over medium heat, and stir the flour into the butter to make a paste. Remove the pan from the heat; slowly whisk in the milk and cream until smooth. Season to taste with salt and black pepper. Return the sauce to the heat, lower heat to a simmer, and whisk constantly until the sauce thickens, about 5 minutes.
  4. Place noodles into the prepared casserole dish, and top with peas, mushrooms, and cooked shrimp. Pour the sauce over the casserole, and sprinkle the crushed cracker crumbs evenly over the top. Dot the top of the casserole with about 6 thin slices of butter.
  5. Bake in the preheated oven until the cracker topping is crisp and golden brown, about 1 hour.

Reviews

16
  1. 19 Ratings

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Most helpful

I reduced the servings to 4 allowing for faster cooking time on the noodles and baking time. I used canned peas and fresh mushrooms. Also used Sea Salt instead of the Iodized type. I found this ...

Most helpful critical

It's a great recipe for a base but its quite bland. I added old bay to the water for the shrimp, and cooked the noodles in a separate pot. I sauteed two crushed cloves of garlic in the butter be...

I reduced the servings to 4 allowing for faster cooking time on the noodles and baking time. I used canned peas and fresh mushrooms. Also used Sea Salt instead of the Iodized type. I found this ...

I made some changes because I didn't have everything on hand. I used elbow macaroni instead of egg noodles, chicken broth instead of most of the milk, Italian bread crumbs and Parmesan instead o...

It's a great recipe for a base but its quite bland. I added old bay to the water for the shrimp, and cooked the noodles in a separate pot. I sauteed two crushed cloves of garlic in the butter be...

A huge hit for all-3 year old grandkids to Grandma and Grandpa. Delish!!!

My family liked this recipe and when we had leftovers they tasted even better so I would consider making this the day before I wanted it and sticking it in the fridge. It did end up taking a lot...

Just ok, wouldn't make it for company.

Very interesting combination. We liked it, though. I used milk rather than cream, just because I don't usually keep it around. We will probably make this again, and maybe up the spices. Thanks f...

I thought it was a little bland although the simpleness and creativity was good i think it could have used a little more flavor

Great recipe, my family loves it. Going to add bay scallops to it next time I make it.