2 c. cooked, sm. macaroni shells
2 c. cooked shrimp, peeled (sm. to med. size)
1/2 c. chopped onion
2 tbsp. chopped parsley
2 tbsp. butter
1 (10 oz.) can cream of mushroom soup, concentrated
1/2 can evaporated milk
1 (4 oz.) can sliced mushrooms
1 c. grated Cheddar cheese
1/2 tsp. salt
1/4 tsp. cayenne pepper
1/4 c. bread crumbs

Place shells and shrimp in a 3 quart casserole.

In a 4 cup, microwave cup, saute onion and parsley in butter on High for 3 minutes.

Add soup, milk, mushrooms, half of the cheese, salt, and pepper to the onions and parsley. Pour over shrimp and shells.

Top with remaining cheese and bread crumbs. Cook on High 5 minutes or until heated through. Serves 6 to 8.