Herbed Shrimp and Feta Casserole

Total Time
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! :)

Ingredients Nutrition


  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.
Most Helpful

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.

Marz October 07, 2007

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!

Aunt Cookie September 09, 2006

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!

La Dilettante September 24, 2013