Shrimp Noodle Supreme
|Uncooked spinach noodles||8 Ounce, hot cooked, drained (1 Package)|
|Cream cheese||3 Ounce, cubed and softened (1 Package)|
|Medium shrimp||1 1⁄2 Pound, peeled and deveined|
|Butter||1⁄2 Cup (8 tbs), softened|
|Condensed cream of mushroom soup||10 3⁄4 Ounce (1 Can)|
|Dairy sour cream||1 Cup (16 tbs)|
|Half and half||1⁄2 Cup (8 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Chopped chives||1 Tablespoon|
|Chopped parsley||1 Tablespoon|
|Dijon mustard||1⁄2 Teaspoon|
|Shredded sharp cheddar cheese||6 Ounce (3/4 Cup)|
Combine noodles and cream cheese in medium bowl.
Spread noodle mixture in bottom of greased 13 x 9 inch glass casserole.
Cook shrimp in butter in large skillet over medium-high heat until pink and tender, about 5 minutes.
Season to taste with salt and pepper.
Spread shrimp over noodles.
Combine soup, sour cream, half-and-half, mayonnaise, chives, chopped parsley and mustard in another medium bowl.
Spread over shrimp.
Sprinkle Cheddar cheese over top.
Bake in preheated 325°F.oven 25 minutes or until hot and cheese melts.
Garnish with tomato, parsley sprigs, lemon slices and paprika.