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Categories:
shrimp oleo celery onion mushrooms water chestnuts almonds Chinese noodles condensed cream milk soy sauce paprika
Viewed: 59 - Published at: 8 years agoIngredients
- 2 c. cooked shrimp (cut up or use small)
- 2 Tbsp. oleo
- 2 c. diagonally sliced celery
- 1 c. chopped onion
- 1 c. sliced mushrooms or 4 oz. can
- 5 oz. can water chestnuts, coarsely sliced
- 1/2 c. toasted, slivered, blanched almonds
- 2 (3 oz.) cans Chinese noodles (rice noodles preferred)
- 10 oz. can condensed cream of mushroom soup
- 3/4 c. milk
- 2 tsp. soy sauce
- paprika
Method
- Saute shrimp lightly in oleo for 2 to 3 minutes.
- Add celery, onion, mushrooms, water chestnuts, almonds and half the noodles. Pour into a medium casserole and cover with remaining noodles. Mix the soup, milk and soy sauce.
- Pour over the noodles. Sprinkle with paprika and bake in a moderate oven (350°) for 40 minutes, uncovered.
- Serves 4 to 6.
