Skallops, Mushroom Soup and Rice Specialty – Dad’s recipe
Ingredients
- 1 C. Rice Uncooked
- 1 Tbsp. Oil or Butter
- 1 medium Onion chopped
- 1 can Worthington Skallops Vegetarian scallops – cut in small pieces
- 1-2 cans Campbell’s Cream of Mushroom Soup
- Water to fill each empty mushroom soup can
- 1-2 Tbsp. Chicken Broth Concentrate or 2 pkgs. George Washington Broth
- Salt to taste
Instructions
- Put rice on to cook.
- Heat oil or butter in a large frying pan; sauté onions.
- When onions are clear, add chunks of Skallops.
- When Skallops are lightly browned, add mushroom soup, water, broth and salt as needed.
- Serve hot over cooked rice.
Notes
Good left over!
Freezes and microwaves well.
Good served with coleslaw or broccoli.
