Friday Yum Yum - Shrimp and Corn Casserole

2 bunches green onions, chopped
1 large bell pepper, chopped
2 cans cream style corn
1 lb. uncooked shrimp, peeled, deveined, and chopped
1 pkg herb stuffing mix
2 sticks butter or margarine, divided
1 pint sour cream
2 T minced garlic
Tony Chachere's Creole seasoning, to taste
Black pepper, to taste
Tabasco, to taste
1 C grated cheddar cheese


Saute green onions and bell pepper in one stick of butter or margarine. Add 2 cups chopped shrimp and creamed corn; let cool.


Prepare crust: combine herb stuffing mix with 1 stick of butter or margarine. Press into buttered casserole dish, lining bottom and sides of dish.


Add sour cream to shrimp mixture; season with garlic. Tony Chachere's (or any other seasoning blend that includes red pepper and salt), black pepper, and Tabasco (red pepper sauce). Bake at 300 degrees F until bubbly, probably about 30 mins. If desired, sprinkle grated cheese on top before serving.


Tony Chachere's Creole seasoning and Tabasco are both products of Louisiana that add heat to any dish. If these products are unavailable in your area, try substituting any seasoning mix that adds heat.