Shrimp and Stuffing Bake
photo by FLKeysJen
- Ready In:
- 1hr 25mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 340.19 g peeled and deveined medium shrimp (fresh or frozen and thawed)
- 118.29 ml chopped celery
- 118.29 ml chopped onion
- 29.58 ml butter
- 304.75 g can cream of shrimp soup, condensed
- 59.14 ml milk
- 2.46 ml ground sage
- 1.23 ml dried thyme, crushed
- black pepper
- 2 eggs, beaten
- 946.36 ml dry French bread cubes
directions
- Rinse shrimp; pat dry with paper towels.
- In a large saucepan, cook the shrimp in a large amount of boiling water for 1-3 minutes or just until the shrimp turn opaque; drain well and set aside.
- In the same saucepan, cook the celery and onion in hot butter over med heat until tender.
- Add in soup, milk, sage, thyme, and pepper; stir to combine.
- Add in eggs; mix well.
- Fold in dry bread cubes and cooked shrimp.
- Transfer to an ungreased 1 1/2 quart casserole dish.
- Bake, covered, at 350° for 30 minutes.
- Uncover and bake about 15 minutes more or until set in center.
- Let stand, covered, for 10 minutes before serving.