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)
Skillet Mac & Beef
This saucy pasta and ground beef dish uses...
Summer Farro Salad
Farro’s firm texture and slightly nutty ...
Moroccan Chicken Thighs
Our recipe for Moroccan Chicken Thighs off...
Brick Chicken with Tuscan Herbs & S...
Our Brick Chicken recipe makes a perfectly...