Shrimp Bake
INGREDIENTS
10-3/4 oz. can cream of mushroom soup
1/2 ts. Worcestershire sauce
1-1/4 c. water
1 c. rice, quick cooking
16 oz. bag (or closest to)Chinese vegetables, frozen
2 cans (4-1/2 oz. each) shrimp, rinsed and drained
4 oz. can mushrooms, stems and pieces, drained
3/4 c. chow mein noodles
METHOD
Combine soup, sauce and water.
Stir in uncooked rice.
Bring to a boil.
Stir in vegetables, shrimp and mushrooms.
Turn into 1-1/2 quart casserole dish.
Top with chow mein noodles.
Bake, uncovered, at 350* for 25-30 minutes.
Makes 4 servings.
Source
