Taste of Home Tuesday: Sunday Shrimp Pasta Bake

Ingredients
12 ounces uncooked vermicelli
1 medium green pepper, chopped
5 green onions, chopped
6 tablespoons butter, cubed
6 garlic cloves, minced
2 tablespoons all-purpose flour
2 pounds cooked medium shrimp, peeled and deveined
1 teaspoon celery salt
1/8 teaspoon pepper
1 pound process cheese (Velveeta), cubed
1 can (10 ounces) diced tomatoes and green chilies, drained
1 can (4 ounces) mushroom stems and pieces, drained
1 tablespoon grated Parmesan cheese

Directions
Cook vermicelli according to package directions. Meanwhile, in a large skillet, saute green pepper and onions in butter until tender. Add garlic; cook 1 minute longer. Gradually stir in flour until blended. Stir in the shrimp, celery salt and pepper; cook, uncovered, over medium heat for 5-6 minutes or until heated through.
In a microwave-safe bowl, combine the process cheese, tomatoes and mushrooms. Microwave, uncovered, on high for 3-4 minutes or until cheese is melted, stirring occasionally. Add to shrimp mixture. Drain vermicelli; stir into skillet.
Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 8 servings.

Justin and I enjoyed this casserole. It is very rich and cheesy!