Shrimp and Noodle Bake

• 6 cups water
• 2 pounds shrimp unpeeled, fresh
• 1 package egg noodles
• 1/2 cup scallions, spring or green onions sliced
• 1/4 cup green bell peppers chopped
• 2 tablespoons butter or margarine, melted
• 2 cans soup, cream of mushroom undiluted
• 1 Carton yogurt, plain
• 1/2 cup cheddar cheese shredded
• 1 1/2 teaspoons dill weed fresh, chopped, or 1/2 ts dried dillweed
• 1/2 teaspoon white pepper ground
• 1/4 teaspoon salt

1. Bring water to a boil; add shrimp, and cook 3 minutes or until shrimp begin to turn pink.
2. Drain well; rinse with cold water.
3. Chill.
4. Peel and devein shrimp.
5. Chop half of shrimp, leaving remaining shrimp whole.
6. Set aside.
7. Cook noodles according to directions.
8. Drain.
9. Cook green onions and green pepper in butter in a Dutch oven over medium-high heat, stirring constantly, until tender.
10. Add soup and next 5 ingredients.
11. Gently stir in chopped shrimp and noodles.
12. Spoon mixture into a lightly greased shallow 2 1/2-qt.
13. casserole.
14. Arrange whole shrimp on top of casserole.
15. Bake, uncovered, at 350F (180C) for 35 minutes or until thoroughly heated.

water, shrimp, egg noodles, scallions, green bell peppers, butter, cream of mushroom undiluted, yogurt, cheddar cheese, dill, white pepper, salt

Taken from recipeland.com/recipe/v/shrimp-noodle-bake-39338 (may not work)