Ingredients
12 ounces uncooked vermicelli1 medium green pepper, chopped5 green onions, chopped6 tablespoons butter, cubed6 garlic cloves, minced2 tablespoons all-purpose flour2 pounds cooked medium shrimp, peeled and deveined1 teaspoon celery salt1/8 teaspoon pepper1 pound Velveeta, cubed1 can (10 ounces) diced tomatoes and green chiles, drained1 can (4 ounces) mushroom stems and pieces, drained1 tablespoon grated Parmesan cheese
Preparation
Preheat oven to 350°. 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 shrimp, celery salt and pepper; cook, uncovered, over medium heat 5-6 minutes or until heated through.
In a microwave-safe bowl, combine Velveeta, tomatoes and mushrooms. Microwave, uncovered, on high 3-4 minutes or until cheese is melted, stirring occasionally. Add to shrimp mixture. Drain vermicelli; stir into skillet. Pour into a greased 13x9-in. baking dish. Sprinkle with Parmesan cheese.
Bake, uncovered, 25-30 minutes or until heated through.
