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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.
  • Total Time
    Prep: 15 min. Bake: 50 min. + standing
  • Makes
    6 servings


  • 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


  • In a large bowl, whisk the eggs, milk, parsley, mustard and salt. In a greased 11x7-in. baking dish, layer with bread cubes, shrimp and cheese; pour egg mixture over top.
  • Bake, uncovered, at 325° for 50-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

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Average Rating:
  • Marla
    Apr 17, 2020

    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"

  • Nick
    Apr 17, 2019

    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%.

  • joycerm53
    Nov 5, 2015

    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.

  • Cenie K
    Dec 8, 2010

    Sorry I forgot to rate my review.

  • Cenie K
    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. : )

  • fjbrad
    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!

  • hgergen
    Apr 6, 2009

    No comment left

  • jeanie toland-scott
    Aug 16, 2007

    No comment left

  • FriedaG
    Dec 28, 2006

    No comment left