Herbed Shrimp and Feta Casserole

Submitted by Kittencalrecipezazz

"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! :)"

 

• Ready In: 55mins
• Ingredients: 13
• Serves: 6-8

ingredients

• 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) can mild chunky salsa
• 1 lb medium shrimp, peeled, uncooked
• 1⁄2 lb mozzarella cheese, shredded

directions

1. Set oven to 350 degrees.
2. Butter an 8" x 12" baking dish.
3. In a bowl, blend eggs, milk, yogurt Feta, Swiss cheese, parsley, basil, oregano and garlic.
4. Spread half the pasta over bottom of baking dish.
5. Cover with salsa.
6. Add half the shrimp.
7. Spread remaining pasta over shrimp.
8. Pour and spread egg mixture over pasta.
9. Add remaining shrimp; top with mozzarella cheese.
10. Bake 30 minutes.
11. Remove from oven, and let stand 20 minutes before serving.

Reviews

[Marz7215]

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.

 

[Aunt Cookie]

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!

 

[La Dilettante]

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!

 

[Dwynnie]

We thought this was just okay--though I did make some changes that may have made the difference (and maybe it was the salsa I picked--it was pretty soupy)? I used bites of chicken instead of the shrimp (sauteed with garlic, a little salt, a little pepper) and added a package of frozen chopped spinach that I defrosted and squeezed. I also forgot the mozzerella and topped it with some additional swiss. While it wasn't terrible, I don't know as though I will make it again. Because of my changes, I'm not using stars.)

 

[Rodney B.]

Loved it! It was funny; my wife and I wanted to make 'something with shrimp.' I dug up a quiche recipe, an alfredo recipe, a cheesy shrimp-bake recipe, and a shrimp, feta & tomatoes recipe. Then I came across this recipe, and it was almost like, "All of the above, mixed together." We both thought it sounded crazy enough that it just might work. And sure enough, it was great! It was a hit with the kids too. The only change we made was that we added some steamed broccoli to it. Will definitely make this one again.