Skip to main content

Easy Shrimp Bake

Recipe information

  • Yield

    serves 6

Ingredients

1 cup sliced fresh mushrooms
4 green onions, chopped
2 tablespoons butter
2 cups cooked and peeled shrimp
6–8 slices of day-old bread, trimmed, buttered, and cubed
1/2 pound sharp cheese, grated
3 eggs
1/2 teaspoon salt
1/2 teaspoon dry mustard
Pinch of pepper
Pinch of paprika
1 1/2 cups milk

Preparation

  1. In a skillet, sauté the mushrooms and onions in butter. Grease a 2-quart casserole. Put the shrimp, the mushrooms, the onions, half of the bread cubes, and half of the cheese in the casserole, and stir gently. Top with rest of the cheese and bread cubes. Lightly beat the eggs with the salt, mustard, pepper, and paprika. Stir in the milk and pour into the casserole. If making this dish the day before serving, cover and refrigerate. Bake at 325 degrees for 40 to 50 minutes, or until set and golden brown.

Paula Deen's Kitchen Classics
Read More
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
This no-knead knockout gets its punch from tomatoes in two different ways.
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.
A garlicky pistachio topping takes this sunny summer pasta from good to great.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.