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Golden Shrimp Brunch Casserole Recipe
Golden Shrimp Brunch Casserole Recipe photo by Taste of Home

Golden Shrimp Brunch Casserole Recipe

Publisher Photo
During the '40s, Mother had a close group of friends whose husbands or sons were off to war. To ease their worries, the group frequently met for lunch. This was one of my mother's favorite lunch recipes. I recall the scent of melted cheese baking and the custard-like souffle.
TOTAL TIME: Prep: 15 min. Bake: 50 min. + standing
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min. + standing
MAKES: 6 servings

Ingredients

  • 6 eggs, lightly beaten
  • 2-1/2 cups 2% milk
  • 2 tablespoons minced fresh parsley
  • 3/4 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 10 slices bread, crusts removed and cubed
  • 2 cups frozen cooked salad shrimp, thawed
  • 8 ounces sliced process American cheese, cut into thin strips

Directions

  1. In a large bowl, whisk the eggs, milk, parsley, mustard and salt. In a greased 11-in. x 7-in. baking dish, layer with bread cubes, shrimp and cheese; pour egg mixture over top.
  2. Bake, uncovered, at 325° for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 6 servings.
Originally published as Golden Shrimp Brunch Casserole in Reminisce March/April 2004, p48

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Golden Shrimp Brunch Casserole

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Dec. 8, 2010

"Sorry I forgot to rate my review."

MY REVIEW
Reviewed Dec. 8, 2010

"I have made this recipe for year's, only I put 3 cups of milk and instead of shrimp I put a can of smoked spam cut in small cubes and a couple of chopped green onion's, and 2 cups sharp cheese in it. My family and friends love it. It's a keeper. : )"

MY REVIEW
Reviewed Apr. 12, 2010

"Great taste. My only complaint was the bread. Those must have been 10 skinny slices as I had waay too much. Oh well I needed some croutons anyway.

Second time around I was serving ten so upped everything except the bread proportionately, subbed a cup of sour cream for 1 of the milk, added garlic and sriracha to taste and 1 1/2 cups of corn kernels. Cooked for 70 min in a 9 x 13 pan. Everybody wanted seconds so there wasn't enough!"

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