1 can cream of mushroom soup
1/3 c. milk
1 lb. popcorn shrimp, fresh or frozen
1/4 c. grated Parmesan cheese
1 c. cooked macaroni noodles
4 oz. small can green peas
1/3 c. bread crumbs

Mix soup and add the macaroni, shrimp and peas. Stir until completely blended. Cook 12 to 15 minutes on high. Mix bread crumbs and cheese; sprinkle on top of casserole some of the cheese and bread crumbs. Cook again for about 3 more minutes.