6 Slices Day-Old Bread, Crusts 3 Eggs, Beaten -Removed And Bread Cubed 1/4 Teaspoon Dry Mustard 1/3 To 1/2 Pound Cocktail Shrimp Salt To Taste 1/2 Pound Monterey Jack And/Or Freshly Ground Pepper To Taste -Cheddar Cheese, Diced Cayenne Pepper To Taste 1/4 Cup Butter, Melted 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.
"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 and/or adding chopped vegetables. I particularly like adding chopped ham, onion, and frozen peas and carrots." - April 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 and/or adding chopped vegetables. I particularly like adding chopped ham, onion, and frozen peas and carrots." - April Ferre
