Shrimp Cornbread Dressing

• 1 (8 oz.) can cream of mushroom soup (optional: stir in before cornbread)
• 2 lb. cleaned shrimp, chopped
• 1 c. chopped onions
• 1 c. chopped celery
• parsley
• 1/2 c. chopped bell pepper
• 1 1/2 sticks margarine
• 1/2 c. green onions
• 2 eggs
• 1 pkg. Pepperidge Farm herb seasoning corn bread stuffing
• 1 small prepared cornbread

1. Saute onions, celery and bell pepper in margarine.
2. Add chopped shrimp.
3. Cook until shrimp is pink.
4. Add salt, pepper, parsley and garlic, if desired.
5. Add cornbread stuffing and prepared cornbread.
6. Add well beaten eggs in 1 cup water.
7. Add enough water to mixture until soft.
8. Mix well; bake at 350u0b0 until brown, about 45 minutes.

cream of mushroom soup, shrimp, onions, celery, parsley, bell pepper, margarine, green onions, eggs, herb seasoning corn bread stuffing, cornbread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=295124 (may not work)