Shrimp Casserole

• 4 Tbsp. chopped onion
• 2 Tbsp. oleo
• 1 (10 1/2 oz.) can golden mushroom soup
• 1 (10 1/2 oz.) pkg. frozen small cooked shrimp
• 1/2 tsp. salt
• 1/8 tsp. peppers
• 2 c. cooked regular rice
• 1 pkg. (.58 oz.) dry instant sour cream mix
• 1/2 c. milk
• 1 tsp. flour
• chopped chives or parsley (optional)

1. Saute onion in oleo until transparent.
2. Add mushroom soup, shrimp, salt and pepper.
3. Stir; add cooked rice and mix in. Bring to a boil.
4. Cover and simmer 5 minutes.
5. Prepare the sour cream, mix with the milk according to directions on package.
6. Stir flour into sour cream.
7. Add to the shrimp mixture and let simmer a few more minutes.
8. Spoon into a casserole dish.
9. Serve or let cool.
10. Seal secure and freeze.
11. To serve, thaw and bake at 350u0b0 until mixture bubbles.
12. Garnish with chives or parsley.

onion, oleo, golden mushroom soup, shrimp, salt, peppers, regular rice, sour cream, milk, flour, chives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=161250 (may not work)