my favorite is from the dauphine house in new orleans and is called crescent city crab and shrimp casserole: ingredients: 1 pound crabmeat 2 cups cooked shrimp (1 1/4 pounds headless = 2 cups cooked) 1 cup chopped celery 1/2 teaspoon salt 1 tablespoon horseradish sauce 3/4 cup mayonnaise 1 teaspoon worcestershire sauce 1 small onion grated 1 1/2 cups buttered bread crumbs (3 slices of bread plus 1 stick butter or margerine or just take 1-2 cups of dry cornbread (leave out overnite) and add in a melted stick of butter) mix all ingredients together. bake in a greased casserole dish for 30 minutes at 350 degrees covered. if you want, you can sprinkle cornbread crumbs on top and remove cover and put on broil at the end to get a crispy top.
Cheap, quick hunting-camp Mexican casserole that sticks to your ribs. No high cuisine here. Can of tamales Can of chilli, no beans Bag of shredded cheese Bag of Fritos chips Make layers of tamales, chilli and chips, cover with cheese and bake until the cheese is toasted. Feeds two hungry men.