Prep 25 mins
Cook 30 mins
This recipe comes from the "Come On In" cookbook, and if you are a shrimp lover like me, then you will *love* this! it's layers of angel-hair pasta covered with shrimp and salsa in a fantastic fluffy cheese/egg sauce mixture topped with melted mozzarella cheese, I could eat this whole casserole by myself it is just *that* good! :)
- 2 large eggs
- 1 cup evaporated milk
- 1 cup plain yogurt
- 3 ounces feta cheese, finely crumbled
- 1⁄3 lb swiss cheese, shredded
- 1⁄3 cup chopped fresh parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 4 fresh minced garlic cloves
- 1⁄2 lb angel hair pasta, cooked to al dente
- 1 (16 ounce) canmild chunky salsa
- 1 lb medium shrimp, peeled, uncooked
- 1⁄2 lb mozzarella cheese, shredded
- Set oven to 350 degrees.
- Butter an 8" x 12" baking dish.
- In a bowl, blend eggs, milk, yogurt Feta, Swiss cheese, 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; top with mozzarella cheese.
- Bake 30 minutes.
- Remove from oven, and let stand 20 minutes before serving.
Kitten here is another outstanding recipe...for all who loves shrimp this easy and scrumptious casserole will surely be a hit! Goes awesome with crusty garlic bread. All the herbs blend nicely and produces a wonderful result! Thanks for posting another winner.
Yum!! I absolutely loved this casserole. I made a couple of minor substitutions to bring down the fat content (egg substitute for eggs, less mozzarella on top) and I used medium salsa instead of mild. It was still great. When I took the casserole out of the oven, I said "No way is this only six servings"...I cut it into eight pieces, but then ate two. Thanks for sharing the recipe, Kitten!
I'm quite familiar with this recipe, as I live in the city whose Junior League cookbook it's in! For a while there it was a dinner-party staple around our city, and always a big hit. Only problem is the Swiss and mozzarella---too stringy when melted! When I made this, I "upped" the feta, omitted the Swiss, and topped with freshly-shredded Parmesan instead of mozz. And the last time I made it, I had no salsa on hand, so threw in a can of spicy Ro-Tel tomatoes and chiles. Worked great! And final note: there is no such thing as too much fresh basil in a recipe like this!