Easy Shrimp Casserole
|Chopped onion||1⁄2 Cup (8 tbs)|
|Canned cream of shrimp||10 1⁄2 Ounce|
|Milk||1⁄2 Cup (8 tbs)|
|Shrimp||1 Cup (16 tbs)|
|Lemon juice||2 Tablespoon|
|Cooked rice/Patty shells||1 Cup (16 tbs)|
Cook onions in butter until soft but not brown. Add soup, sour cream, and milk. Stir and heat until smooth and piping hot, but do not let boil. Add shrimp and lemon juice. Taste to correct seasonings. If sauce seems too thick, add a little milk or chicken broth to desired consistency. Serve hot on rice or in patty shells.