shrimp and noodle casserole
- Categories
- None
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | (7-oz) elbow macaroni - 2 cup uncooked |
| 2 tablespoons | Butter/margarine |
| ¼ cup | Chopped onion |
| ¼ cup | Chopped green bell pepper |
| 1 can | (10.75-oz) cream of shrimp soup |
| ¼ cup | Milk |
| 1 can | (6.5-oz) shrimp; boneless crab or tuna, drained and flaked |
| ½ cup | Sour cream |
| 1 | Container; (4-oz) mushroome stem and pieces drained |
| 2 tablespoons | Sliced pimento stuffed green olives |
| 1 tablespoon | Prepared mustard |
| 1 teaspoon | Worcestershire sauce |
| ¼ teaspoon | Salt |
| Crushed potato chips |
From: HallieByrd <HallieByrd@...> Prepare elbow macaroni according to package directions; drain. In medium skillet, melt butter. Add onion and green pepper; cook until tender. Blend in soup and milk; heat through. Combine macaroni, soup mixture and remaining ingredients, except potato chips; mix well. Pour into 2 quart casserole. Top with potato chips. Bake in a 325 degree oven until hot, 30-40 minutes.
Posted to recipelu-digest by jeryder@... on Mar 17, 1998
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