Shrimp Stuffing Au Gratin
Swiss cheese and stuffing make this tempting shrimp and broccoli casserole especially good...and it goes from pantry to plate in just 45 minutes.
Ingredients
4.5 cups Pepperidge Farm® Herb Seasoned Stuffing
3 tablespoons butter, melted
1.25 cups water
2 cups cooked broccoliflorets
12 ounces peeled, deveined cooked medium shrimp(about 2 cups)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.5 cup milk
2 tablespoons diced pimiento
1 cup shredded Swiss cheese(about 4 ounces)
3 tablespoons butter, melted
1.25 cups water
2 cups cooked broccoliflorets
12 ounces peeled, deveined cooked medium shrimp(about 2 cups)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.5 cup milk
2 tablespoons diced pimiento
1 cup shredded Swiss cheese(about 4 ounces)
Instructions
Crush 1/2 cup stuffing in a small bowl. Stir in 1 tablespoon butter.
Stir the water and remaining butter in a medium bowl. Add the remaining stuffing and mix lightly. Spoon the mixture into a 2-quart shallow baking dish. Top with the broccoli and shrimp.
Stir the soup, milk, pimientos and cheese in a medium bowl. Pour the soup mixture over all. Sprinkle with the crushed stuffing mixture.
Bake at 350°F. for 30 minutes or until the mixture is hot and bubbling.
Stir the water and remaining butter in a medium bowl. Add the remaining stuffing and mix lightly. Spoon the mixture into a 2-quart shallow baking dish. Top with the broccoli and shrimp.
Stir the soup, milk, pimientos and cheese in a medium bowl. Pour the soup mixture over all. Sprinkle with the crushed stuffing mixture.
Bake at 350°F. for 30 minutes or until the mixture is hot and bubbling.
Shrimp Stuffing Au Gratin
Swiss cheese and stuffing make this tempting shrimp and broccoli casserole especially good...and it goes from pantry to plate in just 45 minutes.
Directions
Print
Crush 1/2 cup stuffing in a small bowl. Stir in 1 tablespoon butter.Stir the water and remaining butter in a medium bowl. Add the remaining stuffing and mix lightly. Spoon the mixture into a 2-quart shallow baking dish. Top with the broccoli and shrimp.Stir the soup, milk, pimientos and cheese in a medium bowl. Pour the soup mixture over all. Sprinkle with the crushed stuffing mixture.Bake at 350°F. for 30 minutes or until the mixture is hot and bubbling.
Ingredients
4.5 cups Pepperidge Farm® Herb Seasoned Stuffing3 tablespoons butter, melted1.25 cups water2 cups cooked broccoliflorets12 ounces peeled, deveined cooked medium shrimp(about 2 cups)1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup0.5 cup milk2 tablespoons diced pimiento1 cup shredded Swiss cheese(about 4 ounces)
Zucchini, Chicken & Rice Casserole
Simple and delicious come together in thi...
Spicy Chorizo Cornbread Stuffing
This stuffing is literally bursting with f...
Roasted Chicken with Stuffing & Gra...
Let us show you how simple it is to make ...
Beef Stew in Red Wine Sauce
Add a touch of elegance to the classic bee...