Shrimp and Pasta Casserole

Shrimp and Pasta Casserole

1/4 cup butter or olive oil
1 sweet yellow onion, chopped
1 pound shrimp, peeled and deveined
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Cajun seasoning (I like Weber, Louisiana, Tony Chachere brands)
1 teaspoon salt
1 to 1 ½ teaspoons fresh cracked black pepper
1 (10 ½-ounce) can cream of celery soup
½ cup milk (No skim or 1 %)
1 (16 ounce) package Velveeta cheese
½ (10 ½ ounce) can Original Rotel Chilies and tomatoes
1 (1-pound) box linguine pasta, cooked

Preheat oven to 350 degrees. Grease a 9x13-inch baking dish with butter or cooking spray and set aside. In a medium skillet, sauté onion in butter or oil until onion is translucent, about 5 to 10 minutes. Add shrimp, garlic powder, onion powder, Cajun seasoning, salt and pepper. Cook for 2 to 3 minutes. Add soup, milk, Velveeta, and Rotel and cook until cheese is thoroughly melted. Mix in cooked pasta and spread into prepared baking dish. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 to 15 minutes, or until golden brown.

Makes 8 to 10 servings

Just a thought:
If you do not want shrimp in this dish, substitute leftover grilled or rotisserie chicken, grilled vegetables or crawfish.

To reheat per serving:
Cover serving with a damp paper towel and heat for 1 to 2 minutes in your microwave.