EDITED:  I did win 1st place and was featured in the Taste of Home quarterly magazine! WOOHOO!

Voting began Thursday, October 30th and goes until Nov. 23rd!!!  I’m sharing my Shrimp Stroganoff recipe with you guys today!!  This is the recipe that I submitted into the Velveeta Casserole Challenge and I’m hoping that you all think it’s great enough to vote for!  In fact, you need to stay tuned because I’ll be having some wonderful prizes to hand out during the challenge weeks.

As I’ve said before, I chose to make this easy and fast so with that said, here’s the recipe!

INGREDIENTS:

• 1lb. Uncooked, deveined shrimp
• 4 cups of fresh broccoli florets
• 12oz bag of Egg Noodles
• 9oz Sour Cream
• 16oz Kraft Velveeta Cheese (half of the big 32oz box)
• 1 can Campbell’s Cream of Shrimp

DIRECTIONS:

Cook egg noodles according to package directions. Drain and toss in broccoli & shrimp. Pour into a 13×9 casserole dish. In a saucepan, add Velveeta cheese, cream of shrimp, and sour cream until melted together. Add salt and pepper to taste. Pour on top of noodle mixture and bake at 350’ for 25 minutes.

Super easy and super tasty!