Shrimp And Mushroom Casserole

• 1 (2 oz.) can mushroom stems and pieces
• milk
• 1/4 chopped onion
• 1 Tbsp. butter or margarine
• 1 (10 oz.) can frozen condensed cream of shrimp soup, completely thawed
• 1 c. sliced cooked shrimp (about 1 lb. uncooked)
• 1/2 c. shredded sharp process cheese (2 oz.)
• 1 Tbsp. chopped parsley
• dash of pepper
• 4 oz. (1 c.) uncooked elbow macaroni
• 1 Tbsp. fine soft bread crumbs
• chopped parsley

1. Drain mushrooms, saving liquid.
2. Add milk to mushroom liquid to make 3/4 cup.
3. In saucepan, cook onion and mushrooms in butter until onion is tender and mushrooms lightly browned.
4. Add soup, liquid, shrimp, half the cheese, 1 tablespoon parsley, pepper and cooked macaroni.
5. Pour into 1 1/2-quart casserole.
6. Top with bread crumbs and remaining cheese.
7. Bake in moderate oven (375u0b0) for 30 minutes.
8. Sprinkle with additional chopped parsley.
9. Makes 4 servings.

mushroom stems, milk, onion, butter, shrimp soup, shrimp, shredded sharp process cheese, parsley, pepper, elbow macaroni, bread crumbs, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=426205 (may not work)