Golden Gate Shrimp Bake
|Medium egg noodles||8 Ounce, uncooked (4 1/2 Cup)|
|Mushrooms||1⁄2 Pound, sliced|
|Chicken seasoned stock base||3 Tablespoon|
|Curry powder||1 Teaspoon|
|Dry white wine||2 Tablespoon|
|Sour cream||2 Cup (32 tbs)|
|Shredded sharp cheddar cheese||6 Ounce (1 1/2 Cup)|
|Shrimp||9 Ounce, drained, rinsed (2 Cans, 4.5 Ounce Each)|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|Avocado||1 , peeled and diced|
Cook noodles according to package directions; drain.
Meanwhile, saute mushrooms in butter or margarine.
Stir in chicken stock base and curry powder; remove from heat.
Add wine; blend in sour cream and 1 cup shredded cheese.
Stir in shrimp, green onions and avocado.
Toss lightly with noodles and turn into buttered 2-quart casserole.
Sprinkle with remaining 1/2 cup shredded cheese.
Bake at 375° 25 to 30 minutes, or until cheese is melted and casserole is bubbly.