Shrimp Fondue Casserole Recipe
Ingredients
| 3 cans {4 1/2 or 5 ounces each) shrimp | ||
| 8 slices buttered day old white bread | ||
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| Cheese | 1 Cup (16 tbs), grated | |
| Eggs | 3 | |
| 1/4 teaspoon powdered mustard | ||
| Salt | 1/2 Teaspoon | |
| Pepper | 1 Dash | |
| Milk | 2 Cup (16 tbs) | |
| Paprika | ||
Directions
Drain shrimp; rinse with cold water.
Cut large shrimp in half.
Remove crusts from bread; cut into 1/2 inch cubes.
Place half the bread cubes in well-greased baking dish, 12 x 8 x 2 inches.
Cover with layer of shrimp, green pepper, and half the cheese.
Top with remaining bread cubes and cheese.
Combine eggs, mustard, salt, and pepper; beat with rotary beater.
Add milk; mix well.
Pour over bread; sprinkle with paprika.
Bake in 350 °F oven 45 to 50 minutes or until firm in center.
Remove from oven; let stand 5 minutes.
Cut large shrimp in half.
Remove crusts from bread; cut into 1/2 inch cubes.
Place half the bread cubes in well-greased baking dish, 12 x 8 x 2 inches.
Cover with layer of shrimp, green pepper, and half the cheese.
Top with remaining bread cubes and cheese.
Combine eggs, mustard, salt, and pepper; beat with rotary beater.
Add milk; mix well.
Pour over bread; sprinkle with paprika.
Bake in 350 °F oven 45 to 50 minutes or until firm in center.
Remove from oven; let stand 5 minutes.
Chef
