Food goodness

My parents found this recipe somewhere, and made it for us the last time we were visiting. It meets all three critera I use when cooking: It's quick, it's tasty and Gaby eats it. Here it is, as he sent it to me, with my notes in parens. 2 lbs cooked shrimp (I used the frozen, already cooked ones) 1 can cream of mushroom soup (I used the healthy choice low sodium/low fat kind) 8 oz cream cheese (I used non fat here, too) 1/2 cup chopped onion (or one small onion) 1/4 cup milk 2 glugs cooking sherry (ummm...probably about 1/4 to 1/3 c.) 1 tbs thyme 2 tbs butter/margarine Melt butter in pan and add onion. Cook until onion is soft. Add soup, milk and sherry. Cook until combined. Add shrimp and thyme. Bring to boil. Add cream cheese and cook until cream cheese is melted and ingredients are thoroughly heated. Serve over pasta (or egg noodles).

This is from The Best Light Recipe , although I didn't look at the recipe before going shopping, so I didn't use the same vegetables as it wants. (A phone call to Alissa helped me get the right cheeses, though.) This was GOOD, you couldn't tell it was lower in fat than regular lasagna, and it makes a lot -- I am still eating the leftovers. Personally, I was a bigger fan of my spinach/zucchini combination than I think I would have been of their mushrooms/zuchhini/broccoli combination, but I will transcribe the recipe as is... Note: Take care to defrost the broccoli just enouh to bring it to room temperature. Be sure to squeeze as much moisture as possible out of it before you chop it. Blah blah no-boil lasagna noodles, I used regular ones and boiled them. Also, I used tomato sauce from a jar. You know what, I am only going to transcribe the filling and pasta layers part... if you want homemade sauce, you probably already know how you like it. (If you're dying for their s...