Description
My grandmother’s special recipe and a family favorite in our house. Shrimp, egg noodles, peas and a few mushrooms layered in creamy sauce. Although this recipe yields quite a bit, my family of 4 usually devours the whole dish in one sitting.
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 teaspoon salt
- 3 cups wide egg noodles
- 2 tablespoons butter
- 1 ½ tablespoons all-purpose flour
- 2 ½ cups milk
- ½ cup heavy cream
- salt and ground black pepper to taste
- 1 cup frozen green peas, thawed
- 1 (4.5 ounce) can sliced mushrooms, drained (Optional)
- 1 cup crushed buttery round crackers
- 1 tablespoon cold butter, thinly sliced
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3-quart casserole dish.
- Fill a large pot with water
- and bring to a boil over high heat. Stir in the shrimp
- reduce heat to a simmer
- and cook the shrimp until opaque and bright pink
- about 3 minutes. Remove the shrimp to a bowl with a slotted spoon. Return the water to a full rolling boil over high heat
- and stir in the noodles. Cook until the noodles are tender
- about 8 minutes; drain in a colander set in the sink.
- Melt 2 tablespoons of butter in a saucepan over medium heat
- and stir the flour into the butter to make a paste. Remove the pan from the heat; slowly whisk in the milk and cream until smooth. Season to taste with salt and black pepper. Return the sauce to the heat
- lower heat to a simmer
- and whisk constantly until the sauce thickens
- about 5 minutes.
- Place noodles into the prepared casserole dish
- and top with peas
- mushrooms
- and cooked shrimp. Pour the sauce over the casserole
- and sprinkle the crushed cracker crumbs evenly over the top. Dot the top of the casserole with about 6 thin slices of butter.
- Bake in the preheated oven until the cracker topping is crisp and golden brown
- about 1 hour.
Prep Time: 20 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 35 mins
Servings: 8