Delicious Shrimp and Noodle Casserole

Welcome to Home Cooking Haven, where we celebrate the joy of creating delicious meals for you to enjoy in the comfort of your own home.

Our passion for cooking shows through in every recipe we share, and today we are excited to present a mouthwatering dish that will delight your taste buds, A Shrimp and Noodle Casserole with cheese, mushrooms, and sweet corn.

This hearty and flavorful casserole is a perfect blend of succulent shrimp, tender noodles, creamy cheese, earthy mushrooms, and sweet corn, all baked to golden perfection.

Join us on a culinary journey as we explore the simple yet comforting flavors of this delightful dish.

Ingredients 450g Small shrimps cooked, shelled and deveined. 30g noodles cooked. 45g butter or margarine. 45g flour. 426ml milk. 230g cheese. 1 tin sweetcorn. 100g sliced mushroom. 2 TBS buttered crumbs. Mushrooms

Method Make a white sauce with the butter and flour, adding milk, salt and pepper to taste. Stir in the cheese, continuing to stir until it is melted.  Add the noodles, shrimps, and mushrooms to the sauce. Blend well and pour into a greased medium casserole. Top with crumbs and bake for 30 minutes in a hot oven, 400°or until brown and bubbly.

Benefits of Mushrooms

Mushrooms are not only delicious additions to various dishes, but also offer a wide range of health benefits.  Here are some of some benefits of including mushrooms in your diet.

Nutrient Rich

Mushrooms are low in calories but high in nutrients, including vitamins (such as vitamin D, B vitamins, and vitamin C, minerals such as potassium, selenium, and copper.

Anti-Cancer properties

• Mushrooms contain a significant amount of the anti-oxidant Selenium which is helpful in an anti-cancer diet.

Lower Blood Pressure

• Mushrooms will help lower blood pressure because it contains potassium which is a mineral that helps your body control blood pressure.

Help with Brain Health

• Mushrooms contain important nutrients which protect neurons from damage. Research has also show that people who integrate mushrooms into their diets appear to have a lower risk of cognitive which often precedes Alzheimer's.

DON'T GO AWAY SEE WHAT WE HAVE ADDED ON AS A BONUS!!

We at Home Cooking Haven. Com, where we celebrate the timeless art of cooking, are today diving into the nostalgic world of old-fashioned Lemon Meringue pie. 

This classic dessert is a delightful combination of tangy lemon filling and fluffy meringue topping, guaranteed to transport you back to Grandma's kitchen with every bite.

So, join us where we will show you how to try your hands on this old fashioned and  beloved recipe.

OLD FASHIONED LEMON MERINGUE PIE

Lemon Meringue Pie

1pkt Tennis Biscuit finely crushed. ½ cup butter melted. 3 extra-large eggs, separated. Grated peel and juice of  4 lemons. 1 can (250g) condensed milk.   180ml Castor sugar. 5ml vanilla essence.

Preheat oven to 180°. Grase a 20cm tart dish. Mix biscuits and butter together and press onto base and sides of tart dish. Bake for 10 minutes and remove from oven. Beat eggs yolks, lemon peel and juice together, until thick and creamy. Beat in condensed milk and pour mixture into taste shell. Whisk egg whites, castor sugar and vanilla together until they form fluffy white peaks.  Spoon meringue over filling andbake for 25-30min. Allow to cool and serve.

As you savor the comforting flavors of our shrimp and noodle casserole, let the warmth of homemade goodness fill your kitchen and your heart.

Whether you are cooking for family, friends, or simply treating yourself to a delicious meal, this dish is sure to become a staple in your recipe collection.

And for a sweet finish, indulge in the timeless charm of our old-fashioned lemon meringue pie. With its zesty lemon filling and pillowing meringue topping, it's a dessert that never goes out of style.

Thank YOU for joining us at Home Cooking Haven, where every recipe is a celebration of love, tradition, and the joy of cooking.

This article was printed from Home-Cooking-Haven.com.com

Oven Temperatures

Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque:  To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Blanch: To cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in an on top

Brown: Two cook over high heat, usually on top of the stove, to brown food..

Caremelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk.   Also to beat ingredients, sually sugar and a fat, until smooth and fluffy.

Cube: To cut foot into small  ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces.  Usually refers to naking pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish for

Coriander:  Also known as Dhania

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce.  Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment:   Always keep to the basics, but, take out and put in spices etc to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavour fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over:  If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat  ib barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. usually in a food processor, blender, sieve, or food mill.

Ragout:  The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear:  To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim:  To remove surface foam or fat from a liquid

Seep:  To soak in a  liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, egg beater or electric mixer which increases the volume as air is incorporated into the eggs or cream

Zest: The outer, colored part of the peel of citrus fruits.

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