Butter Shrimp Casserole Recipe
Ingredients
| 1 can condensed mushroom soup | ||
| Milk | 1/2 Cup (16 tbs) | |
| Parsley | 2 Tablespoon, minced | |
| Instant minced onion | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| 2-3 dashes Tabasco sauce | ||
| Cooked rice | 1/2 Cup (16 tbs) | |
| 2 cups cooked shrimp | ||
| Corn flakes | 1 Cup (16 tbs) | |
| Melted butter | 2 Tablespoon | |
| Toasted slivered almonds | 2 Tablespoon | |
Directions
Combine soup, milk, parsley, onions and seasonings.
Add rice and shrimp; mix thoroughly.
Pour into greased 10x6x2-inch baking dish.
Slightly crush corn flakes; combine with melted butter and almonds; sprinkle overtop of casserole.
Bake at 375 degrees for about 20 minutes or until bubbly.
Add rice and shrimp; mix thoroughly.
Pour into greased 10x6x2-inch baking dish.
Slightly crush corn flakes; combine with melted butter and almonds; sprinkle overtop of casserole.
Bake at 375 degrees for about 20 minutes or until bubbly.
Chef
