Cheezy Crusted Bisque Casserole

This recipe puts me in mind of comfort food - soup in carry form. I love seafood, and you can add shrimp to this casserole if you like but the economical presentation of the recipe can take you to any home.

• Ready In: 37 mins
• Serves: 4-6
• Yields: 1 casserole

Ingredients

• 1  package  Simply Potatoes, diced
• 2  tablespoons  oil
• 1⁄2 lb shrimp
• 1 (15 ounce) can  creamed corn
• 10  ounces chicken broth
• 1⁄4 cup heavy cream
• 1⁄4 cup green onion
• 1  tablespoon  minced garlic
• 1⁄2 teaspoon paprika
• 1⁄4 teaspoon garlic powder
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 1⁄2 tablespoons  minced sun-dried tomatoes
•  cooking spray
• 1⁄2 cup corn, flake crumbs
• 1⁄4 cup  saltine crumbs
• 3⁄4 cup  shredded colby monterey jack cheese
• 1⁄4 cup  supremo queso fresco mexicano cheese
• 1 1⁄2 tablespoons  powdered kraft macaroni cheese
• 1  tablespoon butter
• 1⁄8 teaspoon poultry seasoning
• 1⁄4 teaspoon paprika

Directions

1. Preheat oven 350.
2. In large mixing bowl, combine corn, broth,green onions, and heavy cream - set aside. In skillet brown potatoes in oil and minced garlic. Sprinkle with paprika, garlic powder, salt and pepper. Add Sun dried tomato to potatoes. Spray baking pan and pour potato mixture in baking pan. Pour corn mixture on top. In small bowl combine crumbs and cheeses. Place this mixture on top of casserole and dapple butter on top for browning. Sprinkle the seasonings atop the casserole and bake.