Herbed shrimp and feta casserole
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Eggs |
| 1 | cup | Evaporated milk |
| 1 | cup | Plain yogurt |
| 3 | ounces | Feta cheese,crumbled |
| ⅓ | pounds | Swiss cheese,shredded |
| ⅓ | cup | Fresh parsley,chopped |
| 1 | teaspoon | Dried basil |
| 1 | teaspoon | Dried oregano |
| 4 | Garlic cloves,minced | |
| ½ | pounds | Angel-hair pasta,cooked |
| 1 | can | Mild chunky salsa (16 oz) |
| 1 | pounds | Med shrimp,peeled,uncooked |
| ½ | pounds | Mozzarella cheese,shredded |
Directions
From "Come On In," an award-winning cookbook from the Junior League of Jackson, Miss. It's available at some bookstores, or order it from the junior League of Jackson for $21.95 plus $2¾ shipping and handling (check, money order, Mastercard or Visa) at P.O. Box 4709, Jackson, Miss. 39296-2357
Heat oven to 350'F. Coat bottom and sides of an 8x12" baking dish with cooking spray. In separate bowl, blend eggs, milk, yogurt, feta and Swiss cheeses, parsley, basil, oregano and garlic. Spread half the pasta over bottom of baking dish. Cover with salsa. Add half the shrimp. Spread remaining pasta over shrimp. Pour and spread egg mixture over pasta. Add remaining shrimp and top with mozzarella cheese. Bake 30 minutes. Remove from oven and let stand 20 minutes before serving.