1 1/2 lbs. shelled, cooked shrimp
1 can chicken broth
1 stick butter
1/2 c. flour
1 c. grated Swiss cheese
1 lg. can B & B sliced mushrooms
1 clove minced garlic
Hint of grated onion
1 box vermicelli
1 container sour cream
Grated Parmesan cheese

Cook shrimp-shell-set aside. Make a white sauce with the chicken broth, butter and flour Melt into this mixture the Swiss cheese (this will be sticky and tacky). Put in the mushrooms (drained). Add garlic and grated onion. No salt. Add shrimp. Forget and let sit. About 20 minutes before serving cook vermicelli, drain, heat shrimp mixture and fold in sour cream. Layer vermicelli with shrimp mixture and cover heavily with Parmesan cheese. Run under broiler until heated.