Herbed Shrimp And Feta Casserole

• Pam
• 2 large eggs
• 1 c. evaporated milk
• 1 c. plain yogurt
• 8 oz. Feta cheese, crumbled
• 1/3 lb. Swiss cheese, shredded
• 1/3 c. fresh parsley, chopped
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 4 cloves garlic, minced
• 1/2 lb. angel hair pasta, cooked
• 1 jar milk chunky salsa (16 oz.)
• 1 lb. medium shrimp, uncooked, peeled
• 1/2 lb. Mozzarella cheese, shredded

1. Preheat oven to 350u0b0. Coat bottom and sides of 8
2. x 12 inch baking dish with cooking spray. In separate bowl, blend eggs, milk, yogurt Feta and Swiss cheeses, parsley, basil, oregano and garlic. Spread half of pasta over bottom of baking dish. Cover with salsa. Add half of shrimp. Spread remaining pasta over shrimp. Pour and spread egg mixture over pasta. Add remaining shrimp and top with Mozzarella cheese. Bake 30 minutes. Remove from oven and let stand 10 minutes before serving.

eggs, milk, plain yogurt, feta cheese, swiss cheese, fresh parsley, basil, oregano, garlic, angel hair pasta, milk chunky salsa, shrimp, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=36903 (may not work)