Oriental Seafood Stir-Fry

• 1 Tbsp. cooking oil
• 1 pkg. Louis Kemp crab delights
• 1 1/2 c. Oriental vegetables or 10 oz. pkg. frozen Oriental style vegetables
• 1/2 tsp. garlic powder
• 1/2 tsp. ground ginger
• 2 Tbsp. low sodium soy sauce
• 2 c. medium noodles (about 4 oz.)
• 1/4 c. fresh or frozen chopped green pepper
• 2 Tbsp. butter or margarine
• 1 (10 1/2 oz.) can condensed cream of shrimp soup
• 1/3 c. milk
• 1 c. shredded sharp process American cheese (4 oz.)
• 2 (4 1/2 oz.) cans shrimp, drained (1 3/4 c.)
• 3/4 c. soft bread crumbs (1 slice)
• 1 Tbsp. butter or margarine, melted

1. Advance preparation:
2. Cook noodles in boiling salted water until tender, but still firm, about 7 minutes.
3. Drain noodles well. Meanwhile, in large saucepan, cook chopped green pepper in 2 tablespoons butter or margarine until tender.
4. Stir in cream of shrimp soup and milk; heat, stirring constantly until bubbly.
5. Add shredded cheese; stir until melted.
6. Stir in drained shrimp and drained noodles.
7. Turn into 1 1/2-quart casserole.
8. Cover. Refrigerate up to 24 hours.
9. Toss together soft bread crumbs and 1 tablespoon melted butter or margarine.
10. Wrap and chill.

cooking oil, crab delights, vegetables, garlic powder, ground ginger, soy sauce, noodles, green pepper, butter, condensed cream, milk, american cheese, shrimp, bread crumbs, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=192535 (may not work)