1 can (10 3/4 oz) condensed cream of shrimp soup, undiluted
1 package (12 oz.) frozen peeled uncooked medium shrimp
2 packages (1 lb. each) frozen mixed vegetables, such as grren beans, potatoes, onions and peppers, thawed and drained
1 teaspoon dill weed
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (11 oz.) refrigerated breadstick dough
1. Preheat oven to 400. Heat soup in medium skillet over med.- high heat 1 min. Add shrimp; cook and stir 3 min. or until shrimp begins to thaw. Stir in vegetables, dill, salt and pepper; mix well. Reduce heat to med.- low; cook and stir 3 min.
2. Pour ingredients into a square casserole dish.
3. Unwrap breadstick dough; seperate into eight strips. Arrange over mixture in a crisscross pattern. Press ends of dough lightly to edges of dish to secure.
4. Bake 18 min. or until crust is golden brown and mixture is bubbly.
Note: I used 3 (8oz.) boxes of frozen Green Giant Garden Vegetable Medley
(sugar snap peas, roasted potatoes, red peppers and garden herbs)