3/4 c. chopped green onions
2 cloves garlic, crushed
2 tbsp. butter
2 tsp. soy sauce
1 tsp. salt
1 1/2 lb. shelled, cooked shrimp
1 (16 oz.) can bean sprouts, drained
1 c. cooked rice
1 can condensed tomato soup (10 3/4 oz.)
3/4 c. heavy cream
1/2 c. almonds, toasted and sliced
1/2 c. rice noodles

In skillet, cook onions and garlic in butter for 2 minutes. Stir in soy sauce and salt. Add remaining ingredients, except rice noodles. Mix well. Spoon into 1 1/2-quart casserole. Top with rice noodles.

Bake at 350°F for 30 minutes.

Makes 6 servings.