Deviled Egg-Shrimp Sunday Morning Casserole |
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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Recently my canasta group experienced this DELICIOUS dish at a holiday potluck/white elephant gathering. IT WAS WONDERFUL. After trying to find the recipe on zaar without any success, low and behold she sent it to me. She said it's an old recipe they used to call Friday Night Special . Well, I've changed the name a bit but I really think many of you out there will love it; we all (24) sure did. Everyone wanted the recipe! Ingredients:
6 hard-cooked eggs |
1/8 teaspoon dry mustard |
1 tablespoon mayonnaise |
1/8 teaspoon salt |
1 dash pepper |
1 tablespoon capers, to the yolk mixture |
2 tablespoons butter |
1/4 cup flour |
1 3/4 cups whole milk |
2 tablespoons lemon juice |
2 tablespoons sherry wine |
1 cup cook shrimp |
1 cup cooked mushroom |
1/2 cup grated american cheese or 1/2 cup swiss cheese |
1 tablespoon chopped fresh chives |
Directions:
1. Devil the eggs and lay in a lightly greased 9x13 glass pyrex dish.
2. Mix butter flour and milk. Stir constantly until thickened to desired amount.
3. Add lemon juice, shrimp, mushroom, sherry cheese and chives.
4. Mix until well blended and pour over deviled eggs to cover.
5. (Instead of shrimp, you can substitute crab, tuna, etc.).
6. Bake at 350 degrees F for 30 minutes.
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