Creamy Shrimp & Corn Casserole
Recipe type: Dinner
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • Vegetable Cooking Spray
  • 1 Tablespoon of Land O'Lakes Whipped Butter
  • ½ Cup Each Finely Choppd Onion + Red Bell Pepper
  • 2 Cups of Frozen Corn Kernels, Thawed
  • 2 Tablespoons of All Purpose Flour
  • 1 Cup of Fat Free Half & Half
  • 4 Large Eggs + 4 Large Egg Whites
  • 1 Teaspoon of Worcestershire Sauce
  • 1¼ Cups of Kraft Fat Free Shredded Cheddar Cheese
  • Salt/Pepper to Taste
  • 1 Pound of Large Shrimp, Peeled and Tails Removed
  1. Preheat oven to 325 degrees and spray a  2 quart baking dish with vegetable cooking spray.
  2. In a saucepan, melt butter and add onion and bell pepper. Add in 1 cup of the corn and cook, stirring, until onion is soft, about 5 minutes. Let cool.
  3. In a blender, add the remaining cup of corn, flour and 1 tablespoon of the fat free half & half. Puree until smooth.
  4. In a large bowl, whisk the eggs and egg whites. Sitr in the remaining half & half, the pureed corn mixture and cooled vegetables, Worcestershire Sauce, cheese, salt and pepper.
  5. Season the shrimp with salt and pepper too and place in the prepared baking dish. Pour corn mixture over the shrimp.
  6. Bake until a knife inserted comes out clean, about 1 hour. Serve immediately.
  7. This makes 4 to 6 servings. 6 Servings is 2 Freestyle Points each and 4 Servings is 3 Freestyle Points per serving. Enjoy!
Recipe by Dee Dee Does at