Ranch Shrimp Casserole #RSC
- Ready In:
- 1hr 10mins
- Ingredients:
- 18
- Yields:
-
1 casserole
- Serves:
- 8-10
ingredients
- 1 (1 ounce) package Hidden Valley Original Ranch Dips Mix
- 1 1⁄2 cups elbow macaroni
- 1 cup cream of mushroom soup
- 1⁄2 cup water
- 2 cups green peas, precooked, drained
- 2 cups corn, precooked, drained
- 2 tablespoons butter (melted)
- 16 ounces frozen spinach, thawed (chopped and drained, precooked)
- 2 bulbs shallots, peeled and chopped fine
- 1 tablespoon lemon juice
- 1 tablespoon garlic powder
- 1 cup parmesan cheese, shredded
- 1 tablespoon chives, chopped
- 1 cup Greek yogurt
- 16 ounces cooked shrimp (medium ,shelled and detailed)
- 2 cups cheddar cheese (shredded)
- 2 tablespoons unsalted butter (melted)
- 1⁄4 cup breadcrumbs
directions
- Prepare macroni elbow noodles in 1 quart water, boiling 10 minutes, then drain. Pour noodles into mix into 4 quart mixing bowl, cream of mushroom soup,green peas,.
- corn, butter, spinach, shallots, lemon juice, garlic powder, parmesan cheese, chives, greek yogart, water and stir well, then ad the shrimp and stir into mix.Pour into 9x13 oven proof casserole dish. Mix topping: cheddar cheese,butter and bread crumbs together and spread over top ,evenly. Place into 350 degree preheated oven for 45 minutes. Then serve and enjoy.
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