Title: Shrimp and noodle bake
 Categories: Seafood, Pasta, Shrimp
      Yield: 6 Servings
 
      6 c  Water
      2 lb Unpeeled large fresh shrimp
      1 pk Medium egg noodles (8-oz)
    1/2 c  Sliced green onions
    1/4 c  Chopped green pepper
      2 tb Butter or margarine, melted
      2 cn Cream of mushroom soup,
           - undiluted
      1    Carton (8-oz) plain yogurt
    1/2 c  Shredded cheddar cheese
           - (2 oz.)
  1 1/2 ts Chopped fresh dill
           -or-
    1/2 ts Dried dillweed
    1/2 ts Ground white pepper
    1/4 ts Salt
 
  Bring water to a boil; add shrimp, and cook 3 minutes or until shrimp
  begin to turn pink. Drain well; rinse with cold water. Chill. Peel
  and devein shrimp. Chop half of shrimp, leaving remaining shrimp
  whole. Set aside. Cook noodles according to directions. Drain. Cook
  green onions and green pepper in butter in a Dutch oven over
  medium-high heat, stirring constantly, until tender. Add soup and
  next 5 ingredients. Gently stir in chopped shrimp and noodles. Spoon
  mixture into a lightly greased shallow 2 1/2-qt. casserole. Arrange
  whole shrimp on top of casserole. Bake, uncovered, at 350 for 35
  minutes or until thoroughly heated.