Overnight shrimp newburg strata

1 servings

Ingredients

Quantity Ingredient
-Keywords: Shrimp, brunch, casserole
2 teaspoons Vegetable oil
2½ cup Sliced fresh mushrooms
⅓ cup Finely chopped onion
7 (1-1/4 oz) slices sourdough bread Vegetable cooking spray
1 pounds Medium-size fresh unpeeled shrimp
½ cup (2 oz) grated Gruyere cheese
2½ cup 1% low-fat milk

Directions

1 (8 oz) carton frozen egg substitute, thawed 1 TBL dry sherry ½ tsp dry mustard ¼ tsp ground nutmeg ¼ tsp pepper ⅛ tsp hot sauce Heat oil in large nonstick skillet over medium heat. Add mushrooms and onion; saute 3 minutes or until tender. Set aside.

Arrange 3-½ bread slices in bottom of shallow 2-½ quart casserole coated with cooking spray. Peel, devein, and coarsely chop raw shrimp. Top bread with half the mushroom mixture and half of shrimp.

Arrange remaining 3-½ bread slices over shrimp; top with remaining mushroom mixture and shrimp. Top with cheese.

Combne milk and remaining ingredients in a bowl; stir well, and pour over casserole. Cover and chill at least 8 hours or up to 24 hours.

Bake, uncovred, at 350 for 55 minutes or until a knife inserted near center comes out clean.

8 servings.

Cooking Light, March/April 1993 Converted by MMCONV vers. 1.00

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