Shrimp Stroganoff Casserole Recipes

Steps:

• Heat oven to 350ºF.
• Cook noodles in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 5 min. Meanwhile, cook VELVEETA, soup and sour cream in separate saucepan on low heat 8 min. or until VELVEETA is completely melted and mixture is well blended, stirring occasionally.
• Drain pasta mixture; place in 13x9-inch baking dish. Top with shrimp. Pour VELVEETA sauce over pasta mixture; cover.
• Bake 25 min. or until heated through; stir.

Steps:

• Bring a pot of salted water to a boil. Add the noodles and cook according to the package directions. Drain and toss with 2 tablespoons of the butter and 1 tablespoon of the parsley. Keep warm.
• Meanwhile, melt the remaining 2 tablespoons butter over medium-high heat in an extra-large skillet. Add the beef, season with the paprika and some salt and pepper and cook until browned on all sides but still pink in the middle, 2 to 3 minutes. Remove from the skillet and set aside.
• Add the mushrooms, onions and thyme to the skillet and season with salt and pepper. Cook until beginning to soften, 2 to 3 minutes. Add the hot stock and wine and cook for a minute until it reduces. Lower the heat and stir in the heavy cream and mustard. Add the beef back in, along with any juices on the plate. Cook for 1 minute so the beef is heated through. Turn off the heat and stir in the sour cream. Taste and adjust the seasoning.
• Serve over the buttered noodles and garnish with the remaining parsley.

Steps:

• Preheat the oven to 450 degrees F.
• Bring a large pot of salted water to a boil and cook the spaghetti according to package directions for al dente. Drain and set aside.
• Melt 2 tablespoons of the butter in a large heavy-bottom pot or Dutch oven over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds black pepper and cook, stirring occasionally, until the mushrooms have softened and released their liquid, 5 to 6 minutes. Add the shallots, minced garlic and red pepper flakes and cook, stirring occasionally, until the shallots soften, 3 to 4 minutes.
• Add the wine and bring to a boil, stirring to combine. Cook, stirring frequently, until reduced completely, 5 to 6 minutes. Stir in 2 tablespoons of the butter until melted, then sprinkle in the flour and stir until well combined with the vegetables. Slowly pour in the cream, then add the lemon juice, 1 teaspoon salt and a few grinds black pepper. Simmer, stirring occasionally, until the sauce is slightly thickened and no longer has a floury taste, 6 to 8 minutes. Add the pasta and cheese and toss until pasta is well coated. Transfer to a 3-quart casserole dish.
• Meanwhile, microwave the remaining 4 tablespoons butter in a small bowl until melted, about 1 minute. Stir 2 tablespoons of the melted butter and 1/2 teaspoon salt into the panko in a small bowl; set aside. Toss the remaining 2 tablespoons melted butter with the shrimp, grated garlic, 1/2 teaspoon salt and a few grinds black pepper in a medium bowl. Scatter the shrimp evenly over top of the pasta, then sprinkle with the panko mixture.
• Bake until the shrimp are opaque throughout and the topping is slightly golden, about 10 minutes. Let sit for 10 minutes before sprinkling with the parsley.

Steps:

• Saute shrimp in half the butter for 5-7 minutes. Remove from heat and keep warm.
• Saute mushrooms in remaining butter. Add onion and garlic, stirring until tender.
• Add flour, consomme, milk, and wine. Whisk to combine and cook until thick.
• Add catsup and worcestershire to this mixture.
• Remove from heat and blend in sour cream and dill.
• Add shrimp to mixture and season to taste with salt and pepper.
• Serve over rice or linguine.

Steps:

• Prepare noodles by following the package directions; drain and set aside.
• In a bowl, combine sour cream, soup, and dill weed; mix well.
• Add in onion, olives, 1/2 cup cheese, and shrimp; stir to combine.
• Add in noodles; stir to combine.
• Transfer mixture to a greased shallow 2-quart casserole dish.
• Cover and bake in a 350°F oven for 30 minutes.
• Uncover; sprinkle with remaining cheese; bake 5 more minutes or until cheese melts.

Steps:

• Heat 1 tablespoon butter in a large skillet over medium-high heat. Stir in the mushrooms, and cook until golden. With a slotted spoon, remove mushrooms, and set aside.
• Melt remaining 1 tablespoon butter in the skillet, and stir in shrimp and scallops; cook, turning, until the shrimp are pink, about 3 minutes. With a slotted spoon, remove shrimp and scallops, and set aside.
• In a medium bowl, mix together the flour, black pepper, and clam juice.
• Pour clam juice mixture into the skillet, and bring to a boil. Reduce heat to medium-low, and simmer until mixture thickens. Reduce heat to low, and stir in sour cream. Return mushrooms, shrimp, and scallops to the skillet; mix in sherry, and cook to heat through. Sprinkle with parsley.

Steps:

• Shell and devein shrimp (unless you were lucky enough to have bought them already shelled).
• Rinse scallops and shrimp well.
• Pat dry with paper towel.
• Slice mushrooms.
• Melt 2 Tbs of the butter in a large skillet.
• Add shrimp and scallops.
• Cook over medium heat about 5 minutes, until shrimp turn pink and scallops are tender.
• Remove with a slotted spoon to bowl.
• To the drippings in the skillet, add 1 more Tbs butter and melt.
• Add mushrooms and sherry.
• Cook at stir over medium heat until mushrooms are just tender.
• In a cup, stir flour, pepper, crushed bouillon cube and 1 Cup water until blended.
• Stir into mushrooms.
• Cook mushroom mixture until sauce boils and slightly thickens.
• Reduce heat to low and stir in sour cream until blended.
• Return shrimp and scallops to skillet and cook over low heat until hot (Do not boil) This is good over rice or noodles.

Steps:

• Heat over to 350 - cook noodles according to package directions and drain. Add broccoli and shrimp. Pour mixture into 13 X 9 casserole dish. In a saucepan, add velveeta, soup and sour cream and cook until melted. Stir well. Add salt and pepper to taste. Pour on top of noodle mixture a bake for 25 minutes.