We here at the workshop love a good “Pot Luck” but it is always a challenge to find a dish that is good for travel. This one  fits the bill. It is interesting, simple and can hit the road.

 

 

 

 

Shrimp and Cheese Casserole

Serving: 8

 

Ingredients:

6 slices whole wheat bread

1 pound cooked shrimp

½ pound cheddar cheese

¼ cup butter, melted

½ teaspoon dry mustard

3 eggs, beaten

1 pint milk

Salt and pepper

 

Steps:

1. Preheat oven to 350 degrees.  Break bread into quarter inch pieces.  Cut cheese into bite size pieces.
2. Arrange bread, shrimp and cheese in several layers in a 3 quart baking dish.
3. Pour melted butter over shrimp mixture.
4. Beat eggs.  Add mustard, salt, pepper and milk.  Mix together and pour over shrimp layers.  Cover and let stand for a minimum of 3 hours or overnight.
5. Bake for 1 hour, covered.