Servings: 8 servings
Prep Time: 15 min
Cook Time: 40 min
2 lb shrimp, cleaned, peeled and de-veined
16 ounce mild salsa, thick and chunky
9 ounce angel hair pasta, cooked
1 teaspoon dried oregano, crushed
1 teaspoon dried basil, crushed
1/3 cup fresh chopped parsley
1/3 cup crumbled feta cheese
1/2 cup grated Swiss cheese
1 cup plain yogurt
1 1/2 cup half and half
1/2 cup grated Monterey Jack cheese
Preheat oven to 350 degrees. Grease a 12 by 8-inch pan or glass dish with butter. Combine the eggs, half-and-half, yogurt, Swiss and feta cheeses, parsley, basil, and oregano in a large bowl, mixing until thoroughly blended. Spread 1/2 of the cooked pasta evenly over the bottom of the prepared pan. Cover the pasta with the salsa. Add 1/2 of the shrimp and then cover it with Monterey Jack. Add the remaining pasta and shrimp. Spread the egg mixture over top of the casserole. Bake for 30 minutes or until bubbly. Let stand for 10 minutes before serving.
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!
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