Monday, September 2, 2013

Family Recipe # 2 - Grandma Tonseth's Shrimp Casserole

Family Recipe #2 – Grandma Tonseth’s Shrimp Casserole


My dad’s family, raised 6 kids on very little money. This recipe is one that is attributed to his mother, although I am not sure where she got it. My dad says that she made this for them at Christmas and it was a tradition for them. My grandma didn’t talk much about things like recipes, and lived the last part of her life by herself in the house her family built in the desert outside Newberry Springs, CA. It uses basic pantry ingredients and once again is not the healthiest but you can substitute low-sodium soup if you want. Each of my dad’s siblings and their spouses make this differently but here is the basic recipe:

Ingredients
½ bag of large elbow macaroni
2 cans of small shrimp (Drain the liquid from only one of the cans.)
1 cans of cream of mushroom soup
1 can of creamed corn
Shredded cheddar cheese (Grandma would use a block of cheese and shred some for the top layer while cutting chunks to mix into it.)
Frozen peas
Salt and pepper to taste


Directions
Boil the macaroni as per the instructions on the bag. When cooked, rinse with cold water and drain.
In a large mixing bowl combine-
Shrimp – with the liquid from 1 of the cans
Soup
Cream Corn
Mix together until blended – you can add a little water if you need to thin it a bit.
Add in the pasta and gently fold until well mixed with the other ingredients. Add salt and pepper to taste.
Cover with shredded cheese and with foil.

Bake at 350 degrees for about 35 mins – then remove the foil. Turn on the broiler and place under the broiler until the cheese is bubbling and browned.

Remove and let cool before trying to serve.
My mom likes to add celery and green onions as well…

Julie