1 can condensed mushroom soup
1/2 c. milk
2 tbsp. minced parsley
1 tbsp. instant minced onion
1/2 tsp. salt
2-3 dashes Tabasco sauce
2 1/2 c. cooked rice
2 c. cooked shrimp
1 c. corn flakes
2 tbsp. melted butter
2 tbsp. toasted slivered almonds (optional)

Combine soup, milk, parsley, onions and seasonings. Add rice and shrimp; mix thoroughly. Pour into greased 10 x 6 x 2 inch baking dish. Slightly crush corn flakes; combine with melted butter and almonds; sprinkle over top of casserole. Bake at 375 degrees for 20 minutes or until bubbly. Serves 4-5.