Cheezy Crusted Bisque Casserole |
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Prep Time: 12 Minutes Cook Time: 13 Minutes |
Ready In: 25 Minutes Servings: 32 |
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This recipe puts me in mind of comfort food - soup in carry form. I love seafood, and you can add shrimp to this casserole if you like but the economical presentation of the recipe can take you to any home. Ingredients:
1 package simply potatoes, diced |
2 tablespoons oil |
1/2 lb shrimp |
1 (15 ounce) can creamed corn |
10 ounces chicken broth |
1/4 cup heavy cream |
1/4 cup green onion |
1 tablespoon minced garlic |
1/2 teaspoon paprika |
1/4 teaspoon garlic powder |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 1/2 tablespoons minced sun-dried tomatoes |
cooking spray |
1/2 cup corn, flake crumbs |
1/4 cup saltine crumbs |
3/4 cup shredded colby monterey jack cheese |
1/4 cup supremo queso fresco mexicano cheese |
1 1/2 tablespoons powdered kraft macaroni cheese |
1 tablespoon butter |
1/8 teaspoon poultry seasoning |
1/4 teaspoon paprika |
Directions:
1. Preheat oven 350.
2. In large mixing bowl, combine corn, broth,green onions, and heavy cream - set aside. In skillet brown potatoes in oil and minced garlic. Sprinkle with paprika, garlic powder, salt and pepper. Add Sun dried tomato to potatoes. Spray baking pan and pour potato mixture in baking pan. Pour corn mixture on top. In small bowl combine crumbs and cheeses. Place this mixture on top of casserole and dapple butter on top for browning. Sprinkle the seasonings atop the casserole and bake.
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