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Butter Shrimp Casserole Recipe
|Condensed mushroom soup||1 Can (10 oz)|
|Milk||1⁄2 Cup (8 tbs)|
|Minced parsley||2 Tablespoon|
|Instant minced onion||1 Tablespoon|
|Tabasco sauce||3 Dash|
|Cooked rice||2 1⁄2 Cup (40 tbs)|
|Cooked shrimp||2 Cup (32 tbs)|
|Corn flakes||1 Cup (16 tbs)|
|Melted butter||2 Tablespoon|
|Toasted slivered almonds||2 Tablespoon|
Calories 275 Calories from Fat 81
% Daily Value*
Total Fat 9 g14.1%
Saturated Fat 3.6 g18%
Trans Fat 0 g
Cholesterol 12.6 mg
Sodium 526.1 mg21.9%
Total Carbohydrates 36 g12.1%
Dietary Fiber 1.5 g6.1%
Sugars 2.1 g
Protein 11 g21.9%
Vitamin A 18.4% Vitamin C 13.4%
Calcium 4.2% Iron 15.8%
*Based on a 2000 Calorie diet
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.