- 12 ounces uncooked vermicelli
- 1 medium green pepper, chopped
- 5 green onions, chopped
- 6 garlic cloves, minced
- 6 tablespoons butter, cubed
- 2 tablespoons all-purpose flour
- 2 pounds cooked shrimp, peeled and deveined
- 1 teaspoon celery salt
- 1/8 teaspoon pepper
- 1 pound process cheese (eg. Velveeta), cubed
- 1 (10 ounce) can diced tomatoes with green chilies, drained
- 1 (4 ounce) can mushroom stems and pieces, drained
- 1 tablespoon grated Parmesan cheese
- Cook vermicelli according to package directions. Meanwhile, in a large skillet, saute the green pepper, onions and garlic in butter until tender. Gradually stir in flour until blended. Stir in the shrimp, celery salt and pepper; cook, uncovered, over medium heat for 5-6 minutes or until heated through.
- In a microwave-safe bowl, combine the process cheese, tomatoes and mushrooms. Microwave, uncovered, on high for 3-4 minutes or until cheese is melted, stirring occasionally. Add to shrimp mixture. Drain vermicelli; stir into skillet.
- Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees F for 25-30 minutes or until heated through.