Creamy Shrimp And Tuna
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Chopped green onions||1⁄3 Cup (5.33 tbs)|
|Cream of chicken soup||1 Can (10 oz)|
|Worcestershire sauce||1 Teaspoon|
|Tabasco sauce||4 Drop|
|Chopped canned pimentos||1⁄4 Cup (4 tbs)|
|Pitted black olives||1⁄2 Cup (8 tbs)|
|Deveined peeled shrimp||1 Cup (16 tbs), cooked|
|Canned chunk tuna||7 Ounce|
|Light cream/Undiluted evaporated skim milk||1⁄4 Cup (4 tbs)|
|Chowmein noodles||1⁄2 Cup (8 tbs)|
Melt the butter in a medium skillet over medium heat.
Cook the mushrooms and green onions in the butter for 5 minutes, stirring occasionally.
Stir in the cream of chicken soup, Worcestershire sauce, salt and Tabasco; cook until hot and bubbly, stirring occasionally.
Reduce heat to low.
Stir in the pimentos, olives, shrimp, tuna and cream.
Heat, stirring constantly.
Serve over chow mein noodles.
Calories 251 Calories from Fat 146
% Daily Value*
Total Fat 17 g26%
Saturated Fat 6.8 g34.1%
Trans Fat 0 g
Cholesterol 145.5 mg48.5%
Sodium 908.5 mg37.9%
Total Carbohydrates 11 g3.6%
Dietary Fiber 0.81 g3.2%
Sugars 1.6 g
Protein 15 g29.3%
Vitamin A 21.3% Vitamin C 22.6%
Calcium 5.3% Iron 9%
*Based on a 2000 Calorie diet