Friday, November 6, 2015

Herbed Shrimp & Feta Casserole

I made this for dinner last night for the first time, and we really loved it. I love feta cheese, and it works so well with the shrimp. It makes a huge dish, so there will be plenty for leftovers too. We had it with a green salad but next time I'll probably serve it with a side of roasted asparagus.

 Herbed Shrimp & Feta Casserole
{Come On In! cookbook from Junior League of Jackson, Mississippi}
2 large eggs
1 cup evaporated milk
1 cup plain yogurt
8 oz. feta cheese, crumbled
1/3 pound Swiss cheese, shredded
1/3 cup fresh parsley, chopped
1 teaspoon dried basil
1 teaspoon dried oregano
4 garlic cloves, minced
1/2 pound angel hair pasta, cooked
16 oz. jar mild, chunky salsa
1 pound medium shrimp, uncooked, peeled
1/2 pound mozzarella cheese, shredded
Preheat oven to 350 degrees. Coat bottom and sides of 8 x 12 baking dish with cooking spray. In separate bowl, blend eggs, milk, yogurt, feta and Swiss cheeses, 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. Pour and spread egg mixture over pasta. Add remaining shrimp and top with mozzarella cheese. Bake 30 minutes. Remove from oven and let stand 10 minutes before serving.
Enjoy...hope everyone has a happy day!