Curried Shrimp Casserole

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CURRIED SHRIMP CASSEROLE

Submitted by Mrs. Delores Linaman from South Dakota

1 ( 4 oz) can sliced mushrooms

2 ( 5 oz) cans shrimp

1/4 cup butter

1/4 cup onion, chopped

1/4 cup celery, chopped

1/4 cup flour

1 teaspoon curry powder

1/2 teaspoon salt

1/8 teaspoon pepper

1/2 teaspoon monosodium glutamate

2 cup chopped leftover ham or 1 can spam

3 cup cooked rice or noodles

   Drain liquid from the mushrooms and shrimp. Add enough milk to liquid to make 2 cups. Melt butter in sauce pan over low heat. Add onions and celery, cooking until onion is transparent. Blend in flour and seasonings. Heat until mixture bubbles, stirring constantly. Remove from heat ; gradually add liquid. Return to heat and bring mixture rapidly to boiling. Cook until sauce thickens. Blend mushrooms, shrimp and ham into sauce. Serve over rice or noodles , or combine and bake at 325 F. degrees for 20-30 minutes. NOTE: This mixture may be frozen for later use. 

YIELD: 6 Servings