Shrimp, herbed and feta casserole

10 Servings

Ingredients

Quantity Ingredient
½ cup Egg Beaters 99% egg substitute
1 cup Evaporated milk, nonfat
1 cup Nonfat yogurt
8 ounces Feta cheese, crumbled
6 ounces Swiss cheese, lowfat, shredded
⅓ cup Fresh parsley, chopped
1 teaspoon Dried basil
1 teaspoon Dried oregano
4 Cloves garlic, minced
8 ounces Angel hair pasta, cooked
16 ounces Salsa, chunky - medium
1½ pounds Shrimp, peeled and uncooked
8 ounces Mozzarella, Light, shredded

Directions

Preheat oven to 350.

Coat bottom and sides of 8" X 12" baking dish with cooking spray.

In a separate bowl, blend Egg Beaters, milk, yogurt, feta cheese, swiss cheese, parsley, basil, oregano and garlic. Spread half of pasta over bottom of baking dish. Cover with salsa. Add half of shrimp. Spread remaining pasta over shrimp. Add remaining shrimp and then spread egg mixture over all.

Bake for 25 minutes.

Top with cheese and bake another 10 minutes.

Remove from oven and let stand 10 minutes before serving.

NOTE: If using "real" (not "plastic") cheese -- top before placing in oven initially.

Recipe by: COME ON IN by the Junior League of Jackson, Mississippi Posted to MC-Recipe Digest V1 #625 by Sharon <jouet@...> on May 30, 1997

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