Shrimp and noodle casserole
1 Servings
Ingredients
| Quantity | 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 | ||
Directions
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