|Frozen condensed cream of shrimp soup||1 Can (10 oz)|
|Canned sliced mushrooms||4 Ounce, drained (1 Can / 1/2 Cup)|
|Canned diced cooked lobster meat||6 1⁄2 Ounce (1 Can / 1 Cup)|
|Milk||1⁄4 Cup (4 tbs)|
|Dry mustard||1⁄4 Teaspoon|
|Cayenne pepper||1 Dash|
|Grated parmesan cheese||2 Tablespoon (Adjust Quantity As Needed)|
Remove one end from can of frozen shrimp soup.
Place can in 1-quart casserole or bowl; add water to % cover can.
Cook 3 minutes or until soup loosens in can.
Discard water and slide soup into the casserole or bowl.
Cook in 30 second intervals with rest periods of at least 1 minute until thawed (4 or 5 times).
Add mushrooms, lobster, milk, mustard and pepper.
Spoon into 4 individual casseroles, sauce dishes or shells.
Sprinkle with Parmesan cheese and paprika.
Cook uncovered, 3 minutes or until edges bubble.
Serving size: Complete recipe
Calories 529 Calories from Fat 196
% Daily Value*
Total Fat 22 g34%
Saturated Fat 8.6 g42.8%
Trans Fat 0 g
Cholesterol 205.5 mg68.5%
Sodium 3555.2 mg148.1%
Total Carbohydrates 26 g8.7%
Dietary Fiber 2.7 g11%
Sugars 3.4 g
Protein 48 g96.7%
Vitamin A 17% Vitamin C 1.6%
Calcium 39.9% Iron 3.2%
*Based on a 2000 Calorie diet