Easy Shrimp Casserole

Easy Shrimp Casserole

3 cups medium noodles

1 can cream of shrimp soup

¾ cup of milk

¼ cup diced celery

1 tbsp green onions

¼ tsp salt

1/3 cup shredded natural cheddar cheese

1 cup cooked shrimp

¼ cup chow mein noodles

Cook noodles according to directions; drain. Combine soup with milk, mayonnaise, celery, onion and salt. Mix well. Stir in cheese, shrimp and cooked noodles. Turn into a 1 ½ quart casserole. Bake uncovered in 350 degree oven for 30-35 mins. Top with chow mein noodles. Bake 10 minutes longer.

Yield: 6 servings.

Submitted by Dawn Jacobsen of Madison, WI

Blogger's Note: Good luck finding cream of shrimp soup. I substituted cream of mushroom soup, and I think it made a better dish. Shrimp have a powerful taste, and to add more shrimp flavoring could have made the dish a smidge on the gross side. Also, I upped the amount of shrimp to 1 ½ cups to make up for the lack of cream of shrimp.

*************************************************

This is an extremely easy recipe to make. I think it’s interesting to note that this dish is meant to serve six people. That says something about the proportions of a pre-McDonaldized nation. We had a glass of wine with some brie goat cheese followed by a simple green salad while the casserole was baking. While serving it I made a very conscious effort to serve smaller portions and I’m really happy I did. I can only speak for myself, but I was full the rest of the night. Even after a few cocktails with a friend.

Homorific pre-meal munching aside, this dish really reminded me of what my mom made as a child. Granted, shrimp was probably a little on the fancy side for Sharon, but I do remember eating a lot of casseroles as a child. Not to mention, you don’t have to fight a kid to eat creamy artery claughing goodness.

With that said. there isn’t a whole lot about this dish that is healthy, but with few minor changes it can become slightly better for you; like using fat free mayo (which I did).