INGREDIENTS
12 oz. package egg noodles
1 lb. fresh broccoli crowns
1 cup baby carrots
1 small onion, chopped
2 TBSP. olive oil
1 lb. medium-large raw shrimp, peeled and deveined
1 can condensed cheddar cheese soup
1/2 cup chicken broth
2 TBSP. minced parsley
1 cup bread crumbs
1/4 cup melted butter
DIRECTIONS
Cook noodles according to package directions; drain well.
Over medium-high heat, sauté broccoli, carrots and onions in oil.
Add shrimp.
Cook until shrimp turn pink. Do not over cook.
Combine shrimp and vegetable mix with noodles and pour into buttered casserole dish.
Heat cheese soup, broth and parsley together.
Pour over casserole and mix gently.
Top with bread crumbs.
Drizzle with the melted butter and bake at 350-degrees for 20 to 25 minutes.
Allow to stand 5 minutes before serving.
Serves 4-6.
