6 hard-cooked eggs, chopped
1 c. (10 oz.) frozen, chopped broccoli, thawed and drained
1/2 c. (about 2 oz.) tiny frozen cooked shrimp, thawed and drained
1 can (2 oz.) sliced mushrooms, drained
1/4 c. minced green onions
2 tbsp. butter
2 tbsp. flour
1 c. plus 2 tbsp. milk, divided
1 1/3 tbsp. lemon juice
2 tsp. dill weed
1/4 tsp. salt
8 lg. pasta shells, cooked and drained
Lemon and pepper seasoning, optional
Fresh dill sprigs, optional

1. In medium bowl, gently toss together eggs, 1/2 cup of the broccoli, shrimp, mushrooms and onions. Set aside. Spread remaining broccoli evenly across bottom of 1 x 7 x 1 1/2 inch baking dish or pan.

2. In small saucepan over medium heat, melt butter. Blend in flour. Cook, stirring constantly until mixture is smooth and bubbly. Stir in 1 cup of the milk, all at once. Cook, stirring constantly, until mixture boils and is smooth and thickened. Remove from heat. Stir in lemon juice, dill weed and salt. Stir in 1/2 cup of the sauce into the egg mixture. Fill each pasta shell with a generous 1/3 cup of the egg salad. Nestle filled shells in broccoli.

3. Thin remaining sauce with remaining 2 tablespoons milk. Drizzle over filled shells. Cover with aluminum foil. Bake in preheated 350 degree oven until heated through, 25 to 30 minutes. Remove foil. Sprinkle lightly with lemon and pepper seasoning and garnish with dill sprigs, if desired.