Yield: 4 Servings
Measure | Ingredient |
---|---|
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, .