Shrimp & Cheese Casserole

American Cuisine
Entrees
Fish & Seafood

Serves 4

Recipe Credit: Ann & Scott Goodfellow

Ingredients :

Chef Bio :

After living in more than a dozen major cities and entertaining everyone from family to politicians and media personalities, Ann Goodfellow has perfected the role of homemaker and hostess. She has contributed to several community cookbooks and participated in many local organizations. Scott Goodfellow's mother, Barbara Goodfellow, wrote the first Make It Now, Bake It Later! cookbook in an effort to raise money to fight cystic fibrosis. Scott and his wife, Ann, were inspired to revive the phenomenon when they realized that the family was still receiving requests for favorite recipes.

Description :

This is the very first recipe from the first Make It Now, Bake It Later! cookbook. It was one of Mother's favorites! In fact, this is virtually the only dish that Scott ever served to guests as a bachelor. Now, after thirty years of marriage, it is still one of the most requested.

Instructions :

NOW

Grease a 2-quart baking dish and set aside. Tear the bread into pieces about the size of a quarter. Arrange the shrimp, bread and cheese in several layers in the prepared dish. Pour the melted butter evenly over the top and set aside. In a medium bowl, combine the eggs and the mustard, and mix well. Season with salt and white pepper. Add the milk, mix together, and pour this mixture over the casserole. Cover and refrigerate for at least 3 hours or preferably overnight.

LATER

Preheat the oven to 350 degrees F. Bake the casserole, covered, for 1 hour until the cheese is bubbly.