Post by mandie68 on Apr 7, 2013 9:04:48 GMT -5
Prep: 25 min. Bake: 25 min.
Yield: 12 Servings
Ingredients
•1 package (9 ounces) refrigerated angel hair pasta
•1-1/2 pounds uncooked medium shrimp, peeled and deveined
•3/4 cup crumbled feta cheese
•1/2 cup shredded Swiss cheese
•1 jar (16 ounces) chunky salsa
•1/2 cup shredded Monterey Jack cheese
•3/4 cup minced fresh parsley
•1 teaspoon dried basil
•1 teaspoon dried oregano
•2 eggs
•1 cup half-and-half cream
•1 cup (8 ounces) plain yogurt
Directions
•In a greased 13-in. x 9-in. baking dish, layer half of the pasta, shrimp, feta cheese, Swiss cheese and salsa. Repeat layers. Sprinkle with the Monterey Jack cheese, parsley, basil and oregano.
• In a small bowl, whisk the eggs, cream and yogurt; pour over casserole. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before serving.
Yield: 12 servings.
Yield: 12 Servings
Ingredients
•1 package (9 ounces) refrigerated angel hair pasta
•1-1/2 pounds uncooked medium shrimp, peeled and deveined
•3/4 cup crumbled feta cheese
•1/2 cup shredded Swiss cheese
•1 jar (16 ounces) chunky salsa
•1/2 cup shredded Monterey Jack cheese
•3/4 cup minced fresh parsley
•1 teaspoon dried basil
•1 teaspoon dried oregano
•2 eggs
•1 cup half-and-half cream
•1 cup (8 ounces) plain yogurt
Directions
•In a greased 13-in. x 9-in. baking dish, layer half of the pasta, shrimp, feta cheese, Swiss cheese and salsa. Repeat layers. Sprinkle with the Monterey Jack cheese, parsley, basil and oregano.
• In a small bowl, whisk the eggs, cream and yogurt; pour over casserole. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before serving.
Yield: 12 servings.