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.

Vegetable Casserole

Vegetable Casserole

1 bag frozen garden medley vegetables
1/2 container sour cream
1 can cream of chicken soup
1/2 cup grated Cheddar cheese
1/4 can dried onion rings

Mix the 3 ingredients together and place in 1 quart casserole. Cover with plastic wrap and microwave for about 15 minutes. Sprinkle over top: about 1/2 cup grated cheddar cheese and about 1/4 or more can dried onion rings. Microwave about 5 more minutes.

Tuna Noodle Casserole

Quick and easy!!!

Tuna Noodle Casserole

Yield:

Ingredients:

2 each 12 oz canned tuna 2 each 7 oz canned mushrooms 1 each 15 oz can peas can Alfredo sauce 1/2 lb wide egg noodles 1 each 6 oz French fried onions

Preparation:

Cook noodles normally. Strain and rinse in collander: tuna, peas, and mushrooms. In mixing bowl, combine: tuna, peas, mushrooms and alfredo sauce. In The Pampered Chef Deep Covered Baker, combine noodles, and tuna mix. Top with french fried onions. Bake on 350 degrees F for 20-30 minutes or until onions are crispy.

Recipe By Robyn Ann Grimes Category Casseroles

Products used in this recipe:

Deep Covered Baker - http://www.pamperedchef.biz/robyngrimes?page=products-detail&categoryId=9&productId=13833&itemId=1321