Weekend Cookers Shrimp and Egg Casserole

. A homemade recipe. It features white wine in the recipe.

• Ready In: 40 mins
• Serves: 4-6
• Yields: 1 casserole

Ingredients

• 2  medium green onions, tops sliced
• 6  tablespoons flour
• 1⁄2 cup dry white wine
• 1 (8 ounce) carton  whipping cream
• 3⁄4 cup milk
• 1  tablespoon dried dill weed
• 3⁄4 cup  shredded cheddar cheese
• 16  hard-boiled eggs
• 1 1⁄2 lbs shrimp, boiled, peeled, and deveined
• 1 1⁄2 cups  fresh  plain breadcrumbs
• 6  tablespoons butter, melted
• 3⁄4 cup  grated parmesan cheese
• 1⁄4 cup butter

Directions

1. Saute green onions in butter in a medium skillet.
2. Stir in flour and cook for 1 minute, stirring constantly, but don't brown.
3. Add wine, cream , milk, and dill weed and cook on medium stirring constantly until sauce thickens.
4. Stir in cheddar cheese, blend well, and set aside.
5. Cut eggs in half lengthwise, and place eggs yolk side up in a 9x13 inch baking dish. Cover with the shrimp.
6. Slowly pour sauce on top of shrimp.
7. In another large bowl, combine breadcrumbs, melted butter, and parmesan cheese, and mix very well.
8. Sprinkle mix on top of casserole.
9. Bake uncovered at 375 degrees for 20 minutes, or until bubbly.