Golden Shrimp Brunch Casserole
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.
Reviews
The casserole needs to go into the refrigerator for at least 3 to 4 hours for the milk and eggs to absorb into the bread and then you won't have the "soupy problem"
I took advice from the comments below and used only half the bread amount and it came out super soupy. Maybe the bread was supposed to soak up some of it. Tasted good, but nothing I would recommend. I'd give it 3 stars, but I didn't follow the directions 100%.
This was OK. I used about 1/2 less bread. I think the cheese overpowered the shrimp. It was very bland. Will probably not make it again. I guess all the other reviewers added other ingredients to boost the flavor.
Sorry I forgot to rate my review.
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. : )
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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