*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 to be a tasty recipe and a definate keeper. Thanks!
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 before adding the flour and added black pepper and a dash of dehydrated onions (I have a picky eater that won't eat onions any other way). I also added parmesan to the crushed crackers too. Mega hit at my house.
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 of butter crackers. I am anxious to try it again using the real ingredients although my sub's worked deliciously!
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 for sharing!
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 more than 20 minutes of prep time though! My changes were to thicken with cornstarch instead of flour and like others I added more and different vegetables. I did not have cream so I substituted. What I did to make it not so bland was to brown some minced garlic in the butter and I used dried chopped onion. Additionally I didn't have any crackers on hand but I did have some leftover cornbread from the previous morning so I crumbled that and it worked out. Next time I might consider browning fresh chopped onion with the garlic possibly using a dash of chili powder and I might throw in a can of beans to up the protein content. I will not skip the cream next time as I think the richness will increase the flavor. Definitely sticking with the cornbread topping and may throw a dash of Parmesan on top too. Going into my "Fish on Friday" file permanently.
I really really enjoyed this but did make a couple of minor alterations. First I used a large can of mushrooms (it's what I had in the pantry). I also added old bay to the water before i cooked the shrimp and a touch more when i added the pasta. I added a little grated parmesean cheese to the sauce (mine wouldn't thicken and this helped give it a touch more flavor). I sprinkled a little more cheese and a bit of paprika on top before baking. It was absolutely delicious and i almost when back for a 3rd piece!
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