Ranch Shrimp Casserole #RSC

• 1 (1 ounce) package Hidden Valley Original Ranch Dips Mix
• 1 12 cups elbow macaroni
• 1 cup cream of mushroom soup
• 12 cup water
• 2 cups green peas, precooked, drained
• 2 cups corn, precooked, drained
• 2 tablespoons butter (melted)
• 16 ounces frozen spinach, thawed (chopped and drained, precooked)
• 2 bulbs shallots, peeled and chopped fine
• 1 tablespoon lemon juice
• 1 tablespoon garlic powder
• 1 cup parmesan cheese, shredded
• 1 tablespoon chives, chopped
• 1 cup Greek yogurt
• 16 ounces cooked shrimp (medium ,shelled and detailed)
• 2 cups cheddar cheese (shredded)
• 2 tablespoons unsalted butter (melted)
• 14 cup breadcrumbs

1. Prepare macroni elbow noodles in 1 quart water, boiling 10 minutes, then drain.
2. Pour noodles into mix into 4 quart mixing bowl, cream of mushroom soup,green peas,.
3. corn, butter, spinach, shallots, lemon juice, garlic powder, parmesan cheese, chives, greek yogart, water and stir well, then ad the shrimp and stir into mix.Pour into 9x13 oven proof casserole dish.
4. Mix topping: cheddar cheese,butter and bread crumbs together and spread over top ,evenly.
5. Place into 350 degree preheated oven for 45 minutes.
6. Then serve and enjoy.

mix, elbow macaroni, cream of mushroom soup, water, green peas, corn, butter, frozen spinach, shallots, lemon juice, garlic, parmesan cheese, chives, greek yogurt, shrimp, cheddar cheese, unsalted butter, breadcrumbs

Taken from www.food.com/recipe/ranch-shrimp-casserole-rsc-495198 (may not work)