Comfort Food... tasty...
I like to top the final casserole with bread crumbs mixed with a little melted butter and the grated parmesian cheese before baking...

[color:"blue"]Shrimp Tetrazzini[/color]

Ingredients:
4 tablespoons butter, divided
1 medium onion, chopped
8 ounces shrimp, shelled and deveined
8 ounces fresh mushrooms, sliced
1/4 cup all-purpose flour
2 1/2 cups milk
1/4 cup sweet or medium-dry sherry (cheap, don't waste a good sherry, drink the good stuff while making)
1 teaspoon salt
Freshly ground black pepper to taste
8 ounces egg noodles, cooked according to package directions
1/2 cup freshly grated Parmesan cheese
capers (optional)

Directions:
1. Preheat oven to 350*F (175*C). Grease a 2-quart casserole dish; set aside
2. Over a medium-low heat melt butter in a large saucepan. Add onion and sauté until translucent.
Add shrimp and mushrooms, cook and stir for 3 minutes.
Remove shrimp mixture from saucepan and place in bowl; set aside.
3. Melt remaining 2 tablespoons butter in saucepan.
Add flour and cook and stir for 1 minute; add milk, sherry, salt and pepper, mixing well.
Heat and until sauce thickens, stirring constantly.
Remove from heat and add the shrimp mixture and cooked noodles, mixing well. (add capers here, if desired.)
4. Place all ingredients in prepared casserole dish. Sprinkle the Parmesan cheese on top.
Bake for 30 minutes.
Makes 4 servings.

MMMMMMMMMMMMMMMMM!!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />



<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

I was going to make a shrimp, sausage and shrimp gumbo but your tetrazzini looks so delicious I've change my mind.

Had a shrimp and sausage gumbo at a football watch-in Sat night. It was really good, but I think next game, we'll do the Shrimp Tetrazzini.

Can this recipe be doubled/trippled and come out ok or should I make three batches?

I have doubled it in the past with the same results...
I don't see trippling it being bad...
BTW... the leftovers are even better the next day!

Brian, Anything with capers gets my vote. Sounds yummy.
judyinnc

OMG Brian this looks delish I will have to give it a shot when I get back from SXM