Shrimp, Herbed And Feta Casserole Recipe - Cooking Index
Shrimp, Herbed And Feta Casserole Recipe - Cooking Index
| 1/2 cup | 99g / 3.5oz | Egg beaters 99% egg substitute |
| 1 cup | 237ml | Evaporated milk - nonfat |
| 1 cup | 237ml | Nonfat yogurt |
| 8 oz | 227g | Feta cheese - crumbled |
| 6 oz | 170g | Swiss cheese - shredded |
| 1/3 cup | 48g / 1.7oz | Fresh parsley - chopped |
| 1 teaspoon | 5ml | Dried basil |
| 1 teaspoon | 5ml | Dried oregano |
| 4 | Garlic - minced | |
| 8 oz | 227g | Angel hair pasta - cooked |
| 16 oz | 454g | Salsa, chunky - medium |
| 1 1/2 lbs | 681g / 24oz | Shrimp - peeled and uncooked |
| 8 oz | 227g | Mozzarella - shredded |
Preheat oven to 350F.
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.
Source:
COME ON IN by the Junior League of Jackson, Mississippi
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