Yield: 4 Servings
|6 \N||Eggs; deviled|
|2 cans||(small) cooked shrimp|
|1 can||Cream of cheddar cheese soup|
|½ cup||Cheddar cheese; grated|
|1 teaspoon||Curry powder|
Add grated cheese and shrimp to soup; bring all to a boil. Add curry powder as soup is removed from heat. Pour mixture over deviled eggs in a casserole and heat in a 325 degree oven. Serve as a breakfast or brunch dish. Sliced tomatoes and hot biscuits complement this dish.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .