Diced Potatoes and Shrimp Casserole
By Ben Vaughn
Pre-heat the oven to 400 degrees. Coat a 12 by 9 by baking dish with 1 tablespoon of Grapeseed oil and set aside.
Sauté the Reser's Diced Potatoes until they are warm throughout, about 5 minutes. Mix in the shrimp, strained and dry, and continue to sauté. In a separate bowl, mix one whole egg, cream cheese, salt and pepper, hot sauce and chives. Incorporate the well-mixed cheese and diced potatoes with shrimp. Transfer the potatoes to the baking dish. Top with the parmesan cheese.
Recipe can be prepared up to this point 6 hours ahead; cover and chill.
Bake your dice potato casserole uncovered, until the topping is golden brown and center of the potatoes are 135 degrees or about 25 minutes.
- 1 Tbsp. Grapeseed Oil
- 1 Whole Bag of Reser's Diced Potatoes
- 1 # Shrimp Tail Meat
- 1 cup cream cheese
- 1 Whole Egg
- ¼ Cup Sliced Chives (fresh)
- 2 Tbsp. Franks Hot Sauce
- Salt and freshly ground black pepper as needed
- 2 tablespoons parmesan cheese
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