Creamy Shrimp and Pasta Casserole

{you can get a good 8-10 servings out of this; easy}.


1 lb angel hair pasta or egg noodles would work great with this ( The thinner and lighter your pasta, the better for this dish)
2 cups cooked, deveined, and thawed shrimp (tails off)
2 T. Flour
3 T. Butter or margarine
cooking spray
2 cups skim milk
2 cups 2% or whole milk
1 can Campbell's cheddar cheese soup
{Tiny sprinkles of: dry mustard, black pepper, salt}
1 cup and then some of shredded Mexican Cheese Blend
1/2 red onion, cut in long strips
1 cup Panko Bread Crumbs
1/2 cup Parmesean Cheese
1 T. dried  or fresh parsley


Pre-heat oven to 325 degrees.

Cook your pasta according to the package. Drain and set aside.

In a large skillet, melt the butter and add in your flour. Whisk well. Once that mixture looks smooth, add in the 2 cups of skim milk first. (I do the two different milks for thickness and for the fact that I think there might be a touch less fat in this dish because of that idea). 

You'll be stirring this  for a good while.  Add the soup in,  keep stirring, then add in the 2 cups of whole milk. Sprinkle your 'dashes' of  the dry mustard, black pepper and salt.  This is just to add some flavour to the cheese mixture. Let this thicken up a bit and get a little bubbly.  Keep on whisking/stirring.  Once thickened, add in your cheese. 

Once this entire mixture becomes really smooth and thick, add in the shrimp. You can now stop stirring so much and let everything combine and thicken really well.  Meanwhile, slice the red onion.  I placed them in the pasta pot once it was cooked and drained. Add a little EVOO to the pot and cook down the onions over medium-high heat until decently soft in texture and lightly browned. I LOVE the onion in this dish.  It adds a nice sweetness to it and a wonderful crunch.

Once the onions are cooked and your cheese sauce mixture is looking amazing and thick and creamy and yum, turn off all the burners and get this baby assembled because by this point, you'll be dying to get it in the oven and eat it!   Spray a 13x9 casserole dish with cooking spray. Lay your pasta in the dish first.  Next, pour all of that amazing cheese sauce over the pasta. Blend well so mostly everything is coated with sauce. Top with the cooked onions, panko bread crumbs, and some parmesean cheese.  Finally, top with dried or fresh chopped parsley.  Sprinkle a little lemon juice on top, too.  If you like that kind of thing.

Bake for 30-35 minutes or until bubbly.