Yellow Perch And Shrimp Casserole
By Hookemharry


What you need.

One pound Perch fillets

One pound shrimp – medium shelled

Five large potatoes – sliced thin

Two cans cream of mushroom soup

Two cups milk

One medium onion-chopped

Salt and pepper to taste

One teaspoon dried parsley flakes

Three green onions-sliced diagonally

Half cup chopped cashews

 

What you do.

Spray four quart casserole dish with vegetable spray. Cover bottom of

casserole dish with sliced potatoes. Put equal amounts of perch and shrimp

over the potatoes and repeat layering ending up with potatoes on top. Now mix

the soup, milk onions and pour over the top of casserole. Sprinkle the

cashews and sliced green onions over the top and cook at 350 degrees for

forty-five to fifty minutes. When potatoes are done serve immediately.






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