Recipe: Fish & Seafood Main Dishes Using Canned Soup (9)

Ann,MS (11:32:13 AM) :

OLD FASHIONED TUNA CASSEROLE

My mother made this in the '30's.

Cook 1 pkg. noodles (I like wide, but any will do) according to pkg. directions.

Drain and add:
1 can cream of mushroom soup
1 small can tuna
a little milk, if needed

Turn into buttered baking dish. Bake @350 @ 30-35 minutes.

Optional additions:
buttered bread crumbs on top
drained canned peas, stirred in
grated cheddar, stirred in
black olives
mushrooms

Mina,NY (1:54:16 PM) :

LINGUINE WITH SHRIMP SAUCE - TRIED AND TRUE

1/4 cup vegetable oil
2 cups sliced fresh mushrooms
3/4 cup chopped onion
2 cloves garlic, minced
1/2 lb. medium shrimp, shelled and deveined
1/2 lb. bay scallops
1 can (11 oz.) Campbell's Cheddar Cheese Soup
1 cup half-and-half
1/4 cup chopped fresh parsley
8 oz. linguine, cooked and drained
Grated Parmesan cheese

1. In 10-inch skillet over medium heat, in hot oil, cook mushrooms, onion and garlic until tender, stirring occasionally. Add shrimp and scallps; cook 2 minutes more or until shrimp are
pink and scallops are opaque, stirring constantly.

2. In medium bowl, combine soup and half-and-half; mix well. Stir into skillet; add parsley. Heat through but do not boil. Serve sauce over linguine. Sprinkle with parmesan cheese.

Makes 4 servings.

Mina,NY (2:01:54 PM) :

LINGUINE WITH CLAM SAUCE - TRIED AND TRUE

1 Tbsp. cooking oil
1 can (10 3/4 oz.) Campbell's Golden Cream of Mushroom Soup
1 can (6 1/2 oz.) minced clams, undrained
1/4 cup milk
1/4 cup dry white wine
2 Tbsp. chopped fresh parsley
2 Tbsp. grated parmesan cheese
1 clove garlic minced
8 oz. linguine, cooked and drained

1. In 10-inch skillet saute minced garlic in hot oil.

2. In medium bowl mix soup, undrained clams, milk and wine until well combined. Add mixture to skillet and cook over medium heat stirring constantly until hot and bubbly. Stir in fresh parsley.

3. Toss with linguine and sprinkle with parmesan cheese.

Makes 4 servings.Mina,NY (2:06:21 PM) :

CHEESEY SALMON RICE BAKE - TRIED AND TRUE

1 can Campbell's Golden Cream of Mushroom Soup
1/3 cup milk
1 Tbsp. chopped fresh parsley
2 cups cooked rice
1 can (about 15 1/2 oz.) salmon, drained and flaked
1 cup cooked peas
1 cup shredded sharp Cheddar cheese ( 4 oz.)

1. In large bowl, combine soup, milk and parsley; stir to blend. Stir in rice, salmon and peas. Pour mixture into 10 by 6 inch baking dish.

2. Sprinkle with cheese. Bake at 350 degrees F. for 30 minutes or until heated through.

Makes about 6 servings.

Barbara,.LA (3:32:45 PM) :

SHRIMP BROCCOLI CASSEROLE

4 cups cooked rice
1 lb. shrimp, peeled
2 pkg. frozen chopped broccoli, cooked and drained well
1/2 c. chopped celery
1/2 c. chopped bell pepper
1/2 c. chopped onion
1 small jar mexican Cheese Whiz
1 can cream of mushroom soup
2 T. butter
seasoning to taste--red pepper, garlic salt, lemon pepper

Sauter celery, bell pepper and onion in butter. Add shrimp. After shrimp and vegetables are sauteed, add cheese whiz. Stir until melted. Add mushroom soup,cooked broccoli, and rise. Mix well. Pour in casserole dish and bake at 350 degrees for 20-30 minutes. Debbie.D.,.AL (5:27:22 PM) :

LEMON SHRIMP CASSEROLE

2-3 lbs. shrimp, peeled, cooked, and deveined
1 cup uncooked rice
1 cup grated sharp Cheddar cheese
1 can (10 3/4 oz.) cream of mushroom soup
1/2 cup green onions, chopped
1/2 cup green pepper, chopped
1/2 cup celery, chopped
1/4 lb. butter
1/2 cup parsley, chopped
lemons sliced thin to cover entire casserole.

Cook rice and set aside. Mix shrimp, rice, cheese, and soup together. Saute onion, pepper, and celery in butter. Add to shrimp mixture and mix in parsley. Top with lemon slices. Cook 40 minutes at 375 degrees in a 3-qt. casserole.Debbie.D.,.AL (5:30:41 PM) :

SHRIMP DELIGHT

1 1/2-2 lbs. shrimp, deveined
1 stick of butter
1 small onion, choped
1 clove of garlic, chopped
lemon
1 1/2 -2 cups white wine
1/2 pkg. dry onion soup mix
1 lb. sour cream

Brown garlic and onion in butter, add lemon to taste. Add 1 1/2-2 cups white wine. Bring to boil, stir in 1/2 package of onion soup mix. Set on simmer. Add the sour cream. Bring to a boil then add shrimp and reduce heat to simmer. Simmer 3-5 minutes or until shrimp are done. Serve over regular rice or wild rice.