Deviled Egg Shrimp Sunday Morning Casserole Food

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DEVILED EGG CASSEROLE



Deviled Egg Casserole image

Make and share this Deviled Egg Casserole recipe from Food.com.

Provided by Hey Jude

Categories     Brunch

Time 55m

Yield 12 serving(s)

Number Of Ingredients 10

12 hard-boiled eggs, peeled and rinsed
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon white pepper
2 cups skim milk or 2 cups low-fat milk
1/2 cup swiss cheese, grated
2 tablespoons dijon-style mustard, divided
1 teaspoon Worcestershire sauce, divided
1/4 cup fresh finely grated parmesan cheese

Steps:

  • Cut eggs in half lengthwise.
  • Remove yolks and mash on a flat plate with a fork.
  • Set aside.
  • Place egg white halves in a 13x9x2-inch glass baking dish.
  • Set aside.
  • Make sauce by melting butter in a medium saucepan over low heat.
  • Stir in flour, salt and white pepper.
  • Cook 1 minute with mixture bubbling.
  • Whisk in milk gradually, bring to a boil, stirring constantly.
  • Boil 1 minute, stirring.
  • Add cheese; stir until melted and smooth.
  • Measure out 1/2 C.
  • of sauce in a small bowl and add 1 T.
  • mustard and 1/2 tsp.
  • Worcestershire sauce; stir to blend.
  • Pour over mashed egg yolks and mix until smooth.
  • Fill egg white halves with egg yolk mixture, dividing evenly.
  • Add remaining 1 T.
  • mustard and remaining 1/2 tsp Worcestershire sauce to remaining sauce.
  • Pour sauce over top of filled eggs.
  • Sprinkle tops of eggs with Parmesan cheese.
  • Bake in a preheated 375­°F oven for 25 minutes, or until tops are lightly browned.
  • Serve hot.

Nutrition Facts : Calories 142.5, Fat 9.2, SaturatedFat 4.1, Cholesterol 223.9, Sodium 241.9, Carbohydrate 4.3, Sugar 0.7, Protein 10.1

BREAKFAST DEVILED EGG SHRIMP CASSEROLE



Breakfast deviled egg shrimp casserole image

started playing around with this and found it to be a delicious breakfst or any meal time dish!!

Provided by d mack

Categories     Breakfast Casseroles

Time 30m

Number Of Ingredients 7

1 can(s) ready made potato soup
1 can(s) ready made new england clam chowder soup
1 dozen large deviled eggs sliced
2 small can(s) tiny shrimp or cooked breaded shrimp
1 can(s) cream of shrimp soup
1 tube large ritz crackers
2 Tbsp melted butter

Steps:

  • 1. Add all soups in pan til slow boil add 1/2 can milk.
  • 2. Place soup in 9x13 pan.
  • 3. Sprinkle cans of shrimp or cooked fried shrimp (both taste great I prefer the cooked fried has more texture and taste).
  • 4. Place your deviled eggs as you like them prepared in rows of 3 across and 4 down.
  • 5. Mix melted butter and ground up crackers together (add more cracker mixture to your liking).
  • 6. Place in preheated oven 350* and bake for about 10 minutes til crackers turn golden. scoop and serve and enjoy!!!

SUNDAY MORNING CASSEROLE



Sunday Morning Casserole image

Make and share this Sunday Morning Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

2 slices white bread
1 lb bulk mild breakfast sausage
1 1/2 cups thinly sliced cooked unpeeled red potatoes
1 1/2 cups shredded cheese (half Cheddar, half Monterey Jack)
6 large eggs, lightly beaten
2 cups whole milk
1 teaspoon mustard powder
1/2 teaspoon salt
black pepper

Steps:

  • Grease a 2 1/2 to 3 quart baking dish with butter, oil, or cooking spray.
  • Cube the bread and place in the dish in a single even layer.
  • In a large skillet, cook the sausage, breaking it up with a spoon, until it is almost cooked through, about 5 minutes.
  • Drain off the fat.
  • Layer the sausage over the bread, and top with the potatoes; sprinkle the cheese on top.
  • In a medium bowl, whisk together the eggs, milk, mustard powder, salt, and black pepper to taste.
  • Pour the egg mixture over the sausage and potatoes in the casserole.
  • Cover with plastic wrap and refrigerate overnight.
  • When ready to cook the casserole, preheat the oven to 350°.
  • Bake the casserole until set and golden, about 30 minutes.
  • Serve hot.

Nutrition Facts : Calories 521.2, Fat 36.2, SaturatedFat 14.4, Cholesterol 275.8, Sodium 1188.8, Carbohydrate 16.9, Fiber 0.9, Sugar 5.2, Protein 30.5

WEEKEND COOKERS SHRIMP AND EGG CASSEROLE



Weekend Cookers Shrimp and Egg Casserole image

Make and share this Weekend Cookers Shrimp and Egg Casserole recipe from Food.com.

Provided by weekend cooker

Categories     Onions

Time 40m

Yield 1 casserole, 4-6 serving(s)

Number Of Ingredients 13

2 medium green onions, tops sliced
6 tablespoons flour
1/2 cup dry white wine
1 (8 ounce) carton whipping cream
3/4 cup milk
1 tablespoon dried dill weed
3/4 cup shredded cheddar cheese
16 hard-boiled eggs
1 1/2 lbs shrimp, boiled, peeled, and deveined
1 1/2 cups fresh plain breadcrumbs
6 tablespoons butter, melted
3/4 cup grated parmesan cheese
1/4 cup butter

Steps:

  • Saute green onions in butter in a medium skillet.
  • Stir in flour and cook for 1 minute, stirring constantly, but don't brown.
  • Add wine, cream , milk, and dill weed and cook on medium stirring constantly until sauce thickens.
  • Stir in cheddar cheese, blend well, and set aside.
  • Cut eggs in half lengthwise, and place eggs yolk side up in a 9x13 inch baking dish. Cover with the shrimp.
  • Slowly pour sauce on top of shrimp.
  • In another large bowl, combine breadcrumbs, melted butter, and parmesan cheese, and mix very well.
  • Sprinkle mix on top of casserole.
  • Bake uncovered at 375 degrees for 20 minutes, or until bubbly.

Nutrition Facts : Calories 1355.1, Fat 89.2, SaturatedFat 47.6, Cholesterol 1378.4, Sodium 1596.2, Carbohydrate 46.9, Fiber 2.4, Sugar 5.6, Protein 83.1

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