Shrimp, herbed and feta casserole
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Egg Beaters 99% egg substitute |
| 1 | cup | Evaporated milk, nonfat |
| 1 | cup | Nonfat yogurt |
| 8 | ounces | Feta cheese, crumbled |
| 6 | ounces | Swiss cheese, lowfat, shredded |
| ⅓ | cup | Fresh parsley, chopped |
| 1 | teaspoon | Dried basil |
| 1 | teaspoon | Dried oregano |
| 4 | Cloves garlic, minced | |
| 8 | ounces | Angel hair pasta, cooked |
| 16 | ounces | Salsa, chunky - medium |
| 1½ | pounds | Shrimp, peeled and uncooked |
| 8 | ounces | Mozzarella, Light, shredded |
Directions
Preheat oven to 350.
Coat bottom and sides of 8" X 12" baking dish with cooking spray.
In a separate bowl, blend Egg Beaters, milk, yogurt, feta cheese, swiss cheese, parsley, basil, oregano and garlic. Spread half of pasta over bottom of baking dish. Cover with salsa. Add half of shrimp. Spread remaining pasta over shrimp. Add remaining shrimp and then spread egg mixture over all.
Bake for 25 minutes.
Top with cheese and bake another 10 minutes.
Remove from oven and let stand 10 minutes before serving.
NOTE: If using "real" (not "plastic") cheese -- top before placing in oven initially.
Recipe by: COME ON IN by the Junior League of Jackson, Mississippi Posted to MC-Recipe Digest V1 #625 by Sharon <jouet@...> on May 30, 1997