JK Chappell • Gering, Neb.
April 1, 2008

1 Green pepper, chopped
5 Green onions, chopped
6 Garlic cloves, minced
6 Tbsp. Butter, cubed
2 Tbsp. Flour
2 lbs. Shrimp, deveined, peeled, cooked
1 t. Celery salt
1/8 t. Pepper
1 lb. Velveeta Cheese, cubed
1 (10 oz) can Tomatoes and green chilies, diced, drained
1 (4 oz) can Mushrooms, drained
1 Tbsp. Parmesan cheese, grated

Cook vermicelli according to package.
Meanwhile in a large skillet, saute green pepper, onions and garlic in butter until tender.
Gradually stir in the flour until blended.
Stir in shrimp, celery salt and pepper; cook uncovered over medium heat for 5-6 minutes or until heated through.
In a microwave-safe bowl, combine 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 and stir into skillet.
Pour into a greased 13-by-9-inch baking dish.
Sprinkle with Parmesan cheese.
Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through.