Shrimp and tomato casserole

6 Servings

Ingredients

Quantity Ingredient
6 tablespoons Butter
1 small Onion; chopped
1 Green pepper; chopped
1 tablespoon Basil
½ cup Parsley
2 tablespoons Chives
3 Cloves (large) garlic; chopped
¾ cup Mayonnaise
1 Whole egg
2 Egg yolks
4 ounces Grated Monterey Jack cheese
12 ounces Grated Swiss cheese
1½ pounds Shrimp; cooked, peeled
4 mediums Tomatoes; in chunks
4 tablespoons Butter
¼ cup Bread crumbs

Directions

Saute onion & pepper in 6 Tbs butter. Add basil, parsley, chives & garlic.

In bowl, beat mayonnaise & eggs. Add cheeses to this. Combine cheese mixture with onion-pepper mixture. Add shrimp & tomatoes & stir gently. Put all in greased 9x11-inch casserole & top with ¼ cup bread crumbs sauteed in 4 Tbs butter. Sprinkle with paprika. Bake at 350 for 45 minutes or until bubbly.

MRS. DONNIE YOUNG

PHILADELPHIA, PA

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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