Shrimp And Stuffing Bake

• 12 ounces peeled and deveined medium shrimp (fresh or frozen and thawed)
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 2 tablespoons butter
• 1 (10 3/4 ounce) can cream of shrimp soup, condensed
• 1/4 cup milk
• 1/2 teaspoon ground sage
• 1/4 teaspoon dried thyme, crushed
• black pepper
• 2 eggs, beaten
• 4 cups dry French bread cubes

1. Rinse shrimp; pat dry with paper towels.
2. In a large saucepan, cook the shrimp in a large amount of boiling water for 1-3 minutes or just until the shrimp turn opaque; drain well and set aside.
3. In the same saucepan, cook the celery and onion in hot butter over med heat until tender.
4. Add in soup, milk, sage, thyme, and pepper; stir to combine.
5. Add in eggs; mix well.
6. Fold in dry bread cubes and cooked shrimp.
7. Transfer to an ungreased 1 1/2 quart casserole dish.
8. Bake, covered, at 350u0b0 for 30 minutes.
9. Uncover and bake about 15 minutes more or until set in center.
10. Let stand, covered, for 10 minutes before serving.

shrimp, celery, onion, butter, cream of shrimp soup, milk, ground sage, thyme, black pepper, eggs, bread

Taken from www.food.com/recipe/shrimp-and-stuffing-bake-166220 (may not work)