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Shrimp
Potato Casserole
2 Vidalia onions, finely
chopped
1 T. minced garlic
3 eggs, whisked smoothly with 1/2 cup milk.
2 T. parsley flakes
1 tsp.
Satan's Breath® Cajun Blend
1 tsp. salt
2 cans cream of shrimp soup
1 can cream of asparagus soup
1 lb. shrimp, cleaned, deveined and chopped
2 C. sharp cheddar cheese
1/2 stick butter, melted
1 1/2 oz. Bacon Bits (used for topping)
2 lbs. frozen shredded potatoes, thawed in microwave.
Mix ingredients together and pour into a greased glass dish.
Top
mixture with Bacon Bits. Place dish in oven preheated to
375 degrees and bake for 45 minutes. Mixture should bubble.
Serves 8-10.
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