Each week, we’re pulling a classic recipe out of the State Journal archives and sharing it here as it was originally printed years ago. Remember, ingredients and cooking techniques change over time so you may want to make some adjustments when trying out a classic recipe.

This week’s recipe took honorable mention in the State Journal’s casserole category in 1993 and was submitted by Gail Basler of Columbus.

Deviled egg and shrimp casserole

6 hard-cooked eggs, chopped

2 tablespoons mayonnaise

¼ teaspoon dry mustard

¾ teaspoon salt, divided

Dash of pepper

1½ cups cooked or canned shrimp

5 tablespoons margarine, divided

4 tablespoons flour

2 cups milk

¼ cup grated cheddar cheese

1 cup soft bread crumbs

Combine eggs, mayonnaise, mustard, ¼ teaspoon salt and pepper. Stir in shrimp. Put mixture in a greased 9-inch pan. Meanwhile, melt 3 tablespoons margarine in saucepan; add flour and remaining salt. Mix well. Add milk gradually, stirring until well blended. Cook, stirring constantly, until slightly thickened. Add cheese and cook until melted. Pour over egg and shrimp mixture. Melt the remaining 2 tablespoons margarine; add bread crumbs and sprinkle over top of casserole. Bake at 350 F for 35 minutes. Yield: 4 servings.

0
0
0
0
0