Shrimp Casserole 5

3 lb, peeled shrimp
2 cans cream of mushroom soup
One 8 oz bag of shredded Mexican Velveeta cheese
1 large onion
1 small bell pepper
1/8 lb margarine
Salt & pepper
16 oz elbow macaroni (boiled)
1-1/2 cups bread crumbs

Saute onions and bell peppers in margarine. Add shrimp and saute until tender. Add soup and cheese. Over low heat, stir until cheese is melted and mixed well with soup. Season with salt and pepper to taste. Mix in macaroni and place in baking dish. Top with bread crumbs and bake about 20 minutes in 300F oven.

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Casseroles - Quiches

Cajun Country -- New Iberia, Louisiana