25 Feb 2010
|Cream of mushroom soup||2 Can (20 oz)|
|Sour cream||1 Cup (16 tbs)|
|Mushrooms||1 Cup (16 tbs), sliced|
|Parmesan cheese||1⁄2 Cup (8 tbs), grated|
|Dry mustard||1 Teaspoon|
|Shrimp||2 Cup (32 tbs), cooked|
|Spinach||1 Pound, cooked|
|Toasted coconut||1 Cup (16 tbs)|
Combine soup, sour cream, mushrooms, Parmesan cheese and mustard.
Heat; then stir in cooked shrimp.
Layer in serving dish with cooked spinach.
Garnish with toasted coconut.
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