Golden Gate Shrimp Bake Recipe
Ingredients
| Egg noodles | 4 1/2 Cup (16 tbs), uncooked | |
| Mushrooms | 1/2 pound, sliced | |
| Butter/Margarine | 6 Tablespoon | |
| 2 to 3 tablespoons chicken-seasoned stock base | ||
| Curry powder | 1 Teaspoon | |
| Dry white wine | 2 Tablespoon | |
| Sour cream | 2 Cup (16 tbs) | |
| Shredded sharp Cheddar cheese | 1 1/2 Cup (16 tbs) | |
| Shrimp | 2 Can (10oz), drained, rinsed | |
| 1/2 cup chopped green onions | ||
| 1 avocado, peeled and diced | ||
Directions
Cook noodles according to package directions; drain.
Meanwhile, saute mushrooms in butter or margarine.
Stir in chicken stock base and curry powder; remove from heat.
Add wine; blend in sour cream and 1 cup shredded cheese.
Stir in shrimp, green onions and avocado.
Toss lightly with noodles and turn into buttered 2-quart casserole.
Sprinkle with remaining 1/2 cup shredded cheese.
Bake at 375° 25 to 30 minutes, or until cheese is melted and casserole is bubbly.
Meanwhile, saute mushrooms in butter or margarine.
Stir in chicken stock base and curry powder; remove from heat.
Add wine; blend in sour cream and 1 cup shredded cheese.
Stir in shrimp, green onions and avocado.
Toss lightly with noodles and turn into buttered 2-quart casserole.
Sprinkle with remaining 1/2 cup shredded cheese.
Bake at 375° 25 to 30 minutes, or until cheese is melted and casserole is bubbly.
Chef
