“Very good, and different from other casseroles.” – Calla Ferre
“The interesting thing about this casserole is that women love it, while men seem to not like it that much. It is one of my favorite dishes as is, but you can also use it as a base recipe, substituting other meats for shrimp and/or adding chopped vegetables. I particularly like adding chopped ham, onion, and frozen peas and carrots.” – April Ferre
Shrimp And Cheese Casserole
- 6 Slices Day-Old Bread Crusts Removed And Bread Cubed
- 1/3 To 1/2 Pound Cocktail Shrimp
- 1/2 Pound Monterey Jack And/Or Cheddar Cheese Diced
- 1/4 Cup Butter Melted
- 3 Eggs Beaten
- 1/4 Teaspoon Dry Mustard
- Salt To Taste
- Freshly Ground Pepper To Taste
- Cayenne Pepper To Taste
- 2 Cups Milk
- Arrange layers of bread cubes, shrimp, and cheese in greased casserole dish and pour melted butter over.
- Combine eggs, mustard, salt, pepper, and cayenne. Stir in milk and pour over casserole. If desired, refrigerate overnight.
- Bake casserole at 350 degrees for 1 hour.
1982 Recipe – Jean Hansen – From the New York Times Heritage Cookbook