Saturday, July 20, 2013

Corn and Shrimp Casserole

Corn and Shrimp Casserole

Servings 6

2 cups (one 17-ounce can) cream-style corn
4 eggs slightly beaten
3 tablespoons margarine melted
1 cup light cream
2 cups cooked shrimp
1/2 teaspoon hot pepper sauce
1 1/2 teaspoons salt
1/8 teaspoon ground mace

Mix all ingredients thoroughly and turn into shallow 2-quart casserole. Bake in preheated oven 300 degrees F for 40 minutes or until set.

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