Cheese And Shrimp Bake
|Canned shrimp||9 Ounce, drained (Two Cans 4 1/2 Ounce Each)|
|Chopped celery||1⁄2 Cup (8 tbs) (1 Stalk)|
|Chopped onion/1/2 tablespoon instant minced onion||2 Tablespoon|
|Condensed cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Lemon juice||2 Tablespoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Shredded cheese/Sliced cheese||4 Ounce (American Or Cheddar, 1 Cup)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
Trim crusts from bread (use for dressing or croutons).
Arrange 4 slices of bread on bottom of 2-quart (8 x 8) baking dish.
Top with shrimp, celery, and onion.
Combine soup with lemon juice and Worcestershire sauce; spoon over shrimp.
Top with cheese and remaining 4 slices of bread.
Beat together milk and eggs; pour over sandwich mixture.
Cut butter into pieces and place over top.
Cover with plastic wrap and refrigerate 6 to 12 hours or overnight.
To cook, loosen plastic wrap slightly and cook 12 minutes or until mixture is bubbly near center.
Let stand covered, 5 minutes before serving.