Shrimp Noodle Bake
A creamy shrimp noodle bake with tender shrimp, savory mushroom soup, and melted cheese, perfect for family dinners and seafood lovers seeking comforting flavors.
Ingredients
Instructions
- Combine cooked noodles, sour cream, cream of mushroom soup, sliced green onions, sliced ripe olives, dill weed, seasoned salt, and half of the shredded cheese in a bowl.
- Fold in the shrimp until evenly coated.
- Spoon the mixture into a 2-quart shallow baking dish.
- Cover the dish with foil and securely fasten.
- Bake in a 350°F (175°C) oven for 30 minutes.
- Remove foil, sprinkle remaining cheese on top, and return to oven for about 15 minutes until cheese melts and bubbly.
Tips & Substitutions
For a creamier texture, consider adding a splash of milk or chicken broth to the mixture. If you prefer a lighter option, substitute Greek yogurt for sour cream. You can also replace shrimp with cooked chicken or even vegetables for a vegetarian version. To elevate flavors, add a squeeze of lemon juice before baking. This dish is reminiscent of classic American recipes.
Serving Suggestions
Serve this Shrimp Noodle Bake with a crisp green salad or garlic bread for a complete meal. A light white wine, such as Sauvignon Blanc, pairs beautifully, enhancing the dish's flavors. For an extra touch, garnish with additional sliced green onions or fresh dill before serving. This dish also makes a great main course for gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, cover the dish with foil and warm in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through. You can also microwave individual servings, but be cautious not to overcook the shrimp.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp Noodle Bake contains roughly 342 calories, with 5g protein, 76g carbohydrates, and 3g fat. It is an excellent source of vitamin C (46% of the Daily Value), iron (26% of the Daily Value), and vitamin A (26% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1478mg per serving (64% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just be sure to thaw them completely and drain any excess moisture before adding to the mixture. This will help maintain the texture of the dish and prevent it from becoming watery.
What can I substitute for cream of mushroom soup?
If you don’t have cream of mushroom soup, you can use cream of chicken or a homemade white sauce as a substitute. Simply sauté some mushrooms and add them to a basic béchamel sauce for a similar flavor and texture.
Can I make this dish ahead of time?
Absolutely! You can prepare the entire dish up to the baking step, cover it, and refrigerate it for up to 24 hours. When ready to bake, just add an extra 10-15 minutes to the baking time to ensure it's heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).