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Herbed Shrimp and Feta Casserole
Yield: 12 servings
2
1
1
3
1
1
1
1
4
1
1
1
1
large eggs
cup evaporated milk
cup plain yogurt
ounces feta cheese, crumbled
/3 pound Swiss cheese, shredded
/3 cup fresh parsley, chopped
teaspoon dried basil
teaspoon dried oregano
garlic cloves, minced
/2 pound angel hair pasta, cooked
(16 ounce) jar mild chunky salsa
pound medium shrimp, peeled, uncooked
/2 pound mozzarella cheese, shredded
Preheat oven to 350 degrees F. Coat an 8 x 12−inch baking dish with cooking spray.
In a medium bowl 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. 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.
Herbed Shrimp and Feta Casserole
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