Something a little exotic for this 4th of July. MJ made a shrimp casserole salad for dinner the other night. Not sure of the exact recipe, because she pulled it from three different tuna casserole recipes. I do know it had little canned shrimp and diced potato and onions and milk and cheese and maybe some paprika. She saved the water from the shrimp, and there was about a quarter cup of the casserole left over. While I strenuously object to cooking stuff for oatmeal breakfasts, there’s nothing wrong with cooking stuff the previous night and just happening to have leftovers from it.

Setup: 1/3 cup of stone ground rolled oats, two dinner teaspoons of potato flakes, 1/4 cup of shrimp broth, 3/4 cup of water, 1/4 cup leftover shrimp casserole.  Cook for 10 minutes or so, depending on the exact style of oats.  Add the potato and the casserole when you take it off the stove.

Results: Excellent. Very shrimpy. The oatmeal acted like a hamburger helper for the casserole.

Rating: *****


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