Shrimp and Green Noodle Casserole
8 ounces spinach noodles, uncooked
1/2 cup finely chopped green onions
9 cups water
3 pounds unpeeled medium-size fresh shrimp
1 cup mayonnaise
1 cup sour cream
10 3/4-ounce can condensed cream of mushroom soup, undiluted
2 large eggs, lightly beaten
2 tablespoons prepared mustard
1 cup shredded sharp Cheddar cheese
1/2 cup butter or margarine, melted
Cook noodles according to package directions; drain well. Combine
noodles and green onions, tossing gently. Place noodle mixture in
a buttered 13 x 9 x 2-inch baking dish. Set aside.
Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until
shrimp turn pink. Drain well; rinse with cold water.
Peel shrimp, and devein, if desired. Place shrimp on top of noodles.
Combine mayonnaise, sour cream, soup, eggs, and mustard in a small
bowl; stir well. Pour over shrimp. Sprinkle with cheese, and drizzle
with butter. Bake, uncovered, at 350: for 30 minutes or until
cheese melts and mixture is thoroughly heated. Serve immediately.