Dinner was somewhat disappointing this evening. What I thought would be a tasty casserole-like dish, turned into a soppy mushy mess. Mark and I found ourselves picking out the crunchier pieces and shrimp.
Recipe:
4 green onions, chopped
2 tablespoons butter
2 cups cooked and peeled shrimp
6-8 slices of day-old bread, trimmed, buttered and cubed
1/2 pound sharp cheese, grated
3 eggs
1/2 teaspoon salt
1/2 teaspoon dry mustard
Pinch of pepper
Pinch of paprika
1 1/2 cups milk
In a skillet, saute the mushrooms and onions in butter. Grease a 2-quart casserole. Put the shrimp, the mushrooms, the onions, half of the bread cubes and half of the cheese in the casserole, and stir gently. Top with the rest of the cheese and bread cubes. Lightly beat the eggs with the salt, mustard, pepper and paprika. Stir in the milk and pour into the casserole. If making this dish the day before serving, cover and refrigerate. Bake at 325 degrees for 40 to 50 minutes, or until set and golden brown.
Recipe:
4 green onions, chopped
2 tablespoons butter
2 cups cooked and peeled shrimp
6-8 slices of day-old bread, trimmed, buttered and cubed
1/2 pound sharp cheese, grated
3 eggs
1/2 teaspoon salt
1/2 teaspoon dry mustard
Pinch of pepper
Pinch of paprika
1 1/2 cups milk
In a skillet, saute the mushrooms and onions in butter. Grease a 2-quart casserole. Put the shrimp, the mushrooms, the onions, half of the bread cubes and half of the cheese in the casserole, and stir gently. Top with the rest of the cheese and bread cubes. Lightly beat the eggs with the salt, mustard, pepper and paprika. Stir in the milk and pour into the casserole. If making this dish the day before serving, cover and refrigerate. Bake at 325 degrees for 40 to 50 minutes, or until set and golden brown.
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