Swiss cheese and stuffing make this tempting shrimp and broccoli casserole especially good...and it goes from pantry to plate in just 45 minutes.
cost per recipe: $11.29
The price is determined by the national average.
cups Pepperidge Farm® Herb Seasoned Stuffing
tablespoons butter, melted
cups cooked broccoliflorets
ounces peeled, deveined cooked medium shrimp(about 2 cups)
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
tablespoons diced pimiento
cup shredded Swiss cheese(about 4 ounces)
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.