“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 and frozen peas and carrots.” – April Ferre
Shrimp & Cheese Casserole
- 6 Slices Day-Old Bread Crusts Removed & 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
Ham & Cheese Variation
- 1 to 1 1/2 Cup Diced Ham
- 1 Cup Frozen Peas & Carrots Thawed
- Additional 1 Tablespoon Butter Melted
- Additional 1 Egg
- Additional 1/2 Cup Milk
- Arrange layers of bread cubes, shrimp, and cheese in greased 8×8-inch 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.
Ham & Cheese Variation:
- Add diced ham and frozen peas & carrots instead of shrimp. Combine in a 9×13-inch baking dish.
- Increase melted butter to 5 Tablespoons and pour over.
- Increase eggs to 4 and milk to 2 1/2 cups. Adjust seasonings to taste.
1982 Recipe – Jean Hansen – From the New York Times Heritage Cookbook.
2023 Variation – April Ferre – Ham & Cheese