Oriental Shrimp Casserole

• 2 c. cooked shrimp (cut up or use small)
• 2 Tbsp. oleo
• 2 c. diagonally sliced celery
• 1 c. chopped onion
• 1 c. sliced mushrooms or 4 oz. can
• 5 oz. can water chestnuts, coarsely sliced
• 1/2 c. toasted, slivered, blanched almonds
• 2 (3 oz.) cans Chinese noodles (rice noodles preferred)
• 10 oz. can condensed cream of mushroom soup
• 3/4 c. milk
• 2 tsp. soy sauce
• paprika

1. Saute shrimp lightly in oleo for 2 to 3 minutes.
2. Add celery, onion, mushrooms, water chestnuts, almonds and half the noodles. Pour into a medium casserole and cover with remaining noodles. Mix the soup, milk and soy sauce.
3. Pour over the noodles. Sprinkle with paprika and bake in a moderate oven (350u0b0) for 40 minutes, uncovered.
4. Serves 4 to 6.

shrimp, oleo, celery, onion, mushrooms, water chestnuts, almonds, chinese noodles, condensed cream, milk, soy sauce, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=280189 (may not work)