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Cheese And Shrimp Bake

Microwave.Lady's picture
  Bread slice 8
  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)
  Eggs 3
  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.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2166 Calories from Fat 993

% Daily Value*

Total Fat 112 g173%

Saturated Fat 59.3 g296.5%

Trans Fat 0 g

Cholesterol 879.2 mg293.1%

Sodium 4392.5 mg183%

Total Carbohydrates 146 g48.6%

Dietary Fiber 8.8 g35.1%

Sugars 21.5 g

Protein 143 g285.7%

Vitamin A 61.9% Vitamin C 30.3%

Calcium 175.1% Iron 63.6%

*Based on a 2000 Calorie diet

Cheese And Shrimp Bake Recipe