Oriental Seafood Stir-Fry - cooking recipe

Ingredients

1 Tbsp. cooking oil
1 pkg. Louis Kemp crab delights
1 1/2 c. Oriental vegetables or 10 oz. pkg. frozen Oriental style vegetables
1/2 tsp. garlic powder
1/2 tsp. ground ginger
2 Tbsp. low sodium soy sauce
2 c. medium noodles (about 4 oz.)
1/4 c. fresh or frozen chopped green pepper
2 Tbsp. butter or margarine
1 (10 1/2 oz.) can condensed cream of shrimp soup
1/3 c. milk
1 c. shredded sharp process American cheese (4 oz.)
2 (4 1/2 oz.) cans shrimp, drained (1 3/4 c.)
3/4 c. soft bread crumbs (1 slice)
1 Tbsp. butter or margarine, melted

Preparation

Advance preparation:
Cook noodles in boiling salted water until tender, but still firm, about 7 minutes.
Drain noodles well. Meanwhile, in large saucepan, cook chopped green pepper in 2 tablespoons butter or margarine until tender.
Stir in cream of shrimp soup and milk; heat, stirring constantly until bubbly.
Add shredded cheese; stir until melted.
Stir in drained shrimp and drained noodles.
Turn into 1 1/2-quart casserole.
Cover. Refrigerate up to 24 hours.
Toss together soft bread crumbs and 1 tablespoon melted butter or margarine.
Wrap and chill.