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.
Calories 287 Calories from Fat 85
% Daily Value*
Total Fat 10 g14.7%
Saturated Fat 3.7 g18.6%
Trans Fat 0 g
Cholesterol 90.6 mg30.2%
Sodium 615.7 mg25.7%
Total Carbohydrates 36 g12.1%
Dietary Fiber 1.5 g6.1%
Sugars 2.1 g
Protein 13 g26.4%
Vitamin A 20.2% Vitamin C 14.9%
Calcium 5.8% Iron 22.6%
*Based on a 2000 Calorie diet