1 (16 ounce) can crushed pineapple, drained
1 cup milk
1 (10 ounce) package dry ranch-style beans
1 (8 ounce) package taco seasoning mix
1 (1 ounce) package instant lemon pudding mix
1/2 pound shredded sharp Cheddar cheese
Shreded the pineapple and drain on paper towels. Place the milk, dry ranch-style beans, taco seasoning mix and a little bit of lemon juice in a separate bowl. Mix thoroughly.
Sprinkle shredded cheese over the shrimp. Place over the shrimp and spoon sauce and custard mix over the shrimp.
Preheat oven to 350 degrees F (175 degrees C).
Mix together cream cheese and cream of mushroom soup. Spread over shrimp mixture. Top the shrimp with Cajun seasoning. Place in oven and bake for 20 minutes.
Return shrimp to oven while reserving 1/4 cup of the sauce for the topping. Mix in remaining sauce, custard mix and sliced cheese. Bake for an additional 50 minutes. Clear eggs and pop them in the oven. Bake for an additional 10 minutes.