Creamy Shrimp Bake

Ingredients

• 6 oz baby spinach leaves 
• 14.8 oz regular corn cream-style canned
• 1.3 cups colby & monterey jack cheeses shredded kraft
• 2 Tbsp cornstarch 
• 4 oz philadelphia cream cheese softened ()
• 1  eggs beaten
• 0.5 tsp ground pepper red (cayenne)
• 1  puff pastry frozen thawed
• 7 oz roasted peppers red drained coarsely chopped
• 1.5 lb shrimp deveined uncooked peeled

Equipment

• bowl
• oven
• baking pan

Directions

1. Heat oven to 400F.
2. Toss shrimp with cornstarch until evenly coated.
3. Mix cream cheese, corn and ground red pepper in large bowl until well blended.
4. Add spinach, shredded cheese and roasted peppers; mix well. Stir in shrimp; spoon into 13x9-inch baking dish.
5. Unfold pastry sheet on lightly floured surface; roll out to 14-1/2x10-1/2-inch rectangle.
6. Place over ingredients in baking dish. Fold under and flute edge, trimming corners of pastry if necessary.
7. Brush with egg.
8. Bake 40 min. or until crust is golden brown and center of casserole is heated through.