2 lbs. broad egg noodles, cooked for 8 minutes and drained
4 tsp. extra virgin olive oil
1 stick butter, halved
1 lb. small diced Cajun smoked sausage
4 cups Portabellini mushrooms, quartered
1 cup finely chopped onions
2 lbs. peeled and deveined shrimp, large diced
1 can Campbell's Cream of Shrimp Soup
1/2 cup evaporated milk
1/2 cup canned chicken broth, if needed
3/4 cup finely sliced green onion tops
3 cups Colby cheese
2 tsp. Frank Davis Seafood Seasoning
Salt and pepper to taste
1/2 cup finely chopped parsley
1 loaf garlic French bread
4 tomatoes, peeled and sliced
2 Tbsp. Balsamic vinegar
1/4 cup extra virgin olive oil

Start off by first placing the cooked and drained noodles into a large bowl.

Then coat them thoroughly with the 4 teaspoons of olive oil to keep the strands from sticking and clumping together. At this point, set them aside for a while.

Next-in a skillet-melt half the butter over medium heat and fry down the sausage, mushrooms, and chopped onions until the mushrooms bronze and the onions wilt. Then when the mixture is just right, remove it from the skillet and set it aside momentarily.

Now place into the skillet the peeled and deveined shrimp and cook them until they just turn pink (about 3-5 minutes should do). Note: the heat should be on high this entire time and the shrimp should be added a few at a time, otherwise they will render out all of their natural juices and become chewy! When the shrimp are ready, take them out of the skillet, too, with a strainer spoon and toss them in the same bowl in which you have the mushrooms and sausage mixture.

But immediately add to the shrimp liquor left in the skillet the soup, evaporated milk, and chicken broth.

Then turn up the fire to high and stir the mix until uniformly blended and a semi-thick sauce forms. In fact, continue to cook the sauce until it thickens to exactly the consistency you desire.

When that happens, and it should take several minutes to do, return the sausage, mushrooms, and shrimp to the pan, fold them into the sauce, add in the green peas, turn the fire back to low, and simmer everything until the entire blend is hot and bubbly.

Now-a little at a time-start adding the Colby cheese, stirring constantly until it melts and melds into the sauce. This is also the time to fold in the green onion tops. Hint: Use only about two-thirds of the cheese in the sauce-the other third goes over the top of the noodles when the dish is served.

All that's left is to season the sauce to taste with salt and pepper and the seafood seasoning. Then quickly fold in the noodles, sprinkle the pan generously with the parsley, and stir until everything is evenly mixed. And I do mean mix it!

Finally, top the noodles with the remaining cheese, slide the pan into the oven on the top rack, and flash it under the broiler for about 4 minutes or so, or until the cheese just begins to toast.

Then when you're ready to eat, spoon the finished pan casserole out into preheated soup bowls and serve with crusty French bread and cold sliced tomato salad covered with balsamic dressing.

Chef's Notes

For variations to this dish you can mix shredded chicken, shredded pork, ham, country sausage, sauteed bacon or anything else your heart desires to the noodles (either individually or in combination) before you broil it. See what you can create with just one simple recipe? The noodles may be cooked in advance, liberally tossed with olive oil to keep them from clumping, stored in a zipper-lock plastic bag, and kept in the refrigerator until needed.