Served as main course. Non-vegetarian dish.

6 cup Water

2 lb Unpeeled large fresh Shrimp

1 pk Medium Egg Noodles (8-oz)

1/2 cup Sliced Green Onions

1/4 cup Chopped Green Pepper

2 Tablespoon Butter or Margarine, melted

2 can Cream of Mushroom Soup, undiluted

1 Carton (8-oz) plain Yogurt

1/2 cup Shredded Cheddar Cheese

1 1/2 teaspoon Chopped fresh Dill

or-

1/2 teaspoon Dried Dill Weed

1/2 teaspoon Ground white Pepper

1/4 teaspoon Salt

Bring water to a boil; add shrimp, and cook 3 minutes or until shrimp begin to turn pink. Drain well; rinse with cold water. Chill. Peel and devein shrimp. Chop half of shrimp, leaving remaining shrimp whole. Set aside. Cook noodles according to directions. Drain. Cook green onions and green pepper in butter in a Dutch oven over medium-high heat, stirring constantly, until tender. Add soup and next 5 ingredients. Gently stir in chopped shrimp and noodles. Spoon mixture into a lightly greased shallow 2 1/2-qt. casserole. Arrange whole shrimp on top of casserole. Bake, uncovered, at 350 for 35 minutes or until thoroughly heated.

Serves: 6

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