Shrimp and noodle casserole

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 \N 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
\N \N 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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