1 lb. peeled deveined Texas shrimp
1 pkg. (8 oz.) med. noodles
1/4 tsp. salt
2 c. (10 3/4 oz. each) condensed cream of mushroom soup
1 c. sour cream
1/2 sliced onions and tops
1/4 c. chopped green pepper
1/2 tsp. dried dill weed
1/2 tsp. pepper
1/2 c. shredded Cheddar cheese
1 med. tomato, sliced for garnish

Drop shrimp into boiling salted water. Reduce heat and simmer for 5 minutes. Drain and rinse with cold water. Cook noodles as directed on package and drain well. Combine noodles with soup, sour cream, onions, green pepper, dried dill weed, pepper and salt. Cut 1/4 of the shrimp into thirds and fold. Cut shrimp and cheese into noodle mixture. Spoon cheese into noodle mixture.

Spoon into a shallow baking dish. Cover tightly with foil and bake at 350 F. for 20 minutes. Remove foil and arrange remaining shrimp in rows on top of casserole. Return to oven for 10 minutes or until hot and bubbly. Garnish with tomato slices and fresh dill weed or parsley sprigs. Makes 6 servings.