Shrimp Casserole

• 1 c. thinly sliced green onions
• 1/4 c. butter or margarine
• 5 Tbsp. flour
• 2 1/2 c. chicken broth
• 1/2 c. clam juice
• 1/2 c. dry white wine
• 1/2 c. cream
• 1/2 tsp. oregano
• 1/4 c. Parmesan cheese
• 1/4 c. butter or margarine
• 2 cloves garlic
• 1/2 lb. mushrooms, sliced
• 8 oz. vermicelli (thin spaghetti)
• 4 c. cooked, shelled shrimp
• 1/4 c. Parmesan cheese

1. Saute onions in 1/4 cup butter or margarine.
2. Mix in flour. Blend in chicken broth, clam juice, white wine, cream and oregano. Simmer 3 minutes.
3. Stir in 1/4 cup Parmesan and set aside.
4. Melt remaining 1/4 cup butter.
5. Add chopped garlic and mushrooms and cook quickly.
6. Set aside.
7. Cook vermicelli according to package directions.
8. Combine chicken broth mixture, mushrooms and cooked vermicelli with the shrimp.
9. Pour into casserole or 9 x 13-inch pan.
10. Top with remaining Parmesan.
11. Bake uncovered at 375u0b0 until bubbly.
12. Serves 6 to 8.

green onions, butter, flour, chicken broth, clam juice, white wine, cream, oregano, parmesan cheese, butter, garlic, mushrooms, vermicelli, shrimp, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=164999 (may not work)