Shrimp Casserole
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2 tbs. chopped onion
2 tbs. butter
1 (10.5 oz) can golden mushroom soup
1 (10.5 oz) pkg. frozen cooked shrimp
1/2 tsp. salt
1/8 tsp. pepper
1 c. water
1 c. instant rice
1 (.58 oz) pkg. instant sour cream mix
1/2 c. milk
1 tsp. all purpose flour
chopped chives or parsley
2 tbs. Madeira wine (optional)
Saute onion in butter until transparent.
Add soup, shrimp, salt, pepper, water and rice.
Bring to a boil; cover and simmer 5 min.
Prepare the sour cream mix with milk
according to directions.
Stir flour into sour cream.
Add to shrimp mixture and
let simmer a few more minutes.
Spoon into a casserole dish; cool.
Seal securely and freeze.
To serve, thaw and bake at 350F
until mixture bubbles.
Garnish with chives or parsley;
add wine just before serving.
Serves 6.
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