This recipe for Creole Shrimp Casserole (originally Shrimp Bake) was a favorite in my house in the early 1980s. It was quick and simple for a weeknight’s dinner, but also a dish I would serve to company. Casseroles were very popular years ago because they were great for busy parents and perfect for entertaining. They could be prepared ahead of time and baked right before serving, but, unfortunately, many of them had mostly processed ingredients. In this revised recipe, I’ve achieved great flavor and gotten rid of the processed foods (except for a can of tomatoes). You’ll love the combination of ingredients and you can spice it up to your own taste.