Butter Shrimp Casserole
|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|
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.