|
Shrimp Newburg Strata-Overnight Categories: breakfast, casserole, crab/shrimp, sourdough 2 teaspoon vegetable oil 2 1/2 cup sliced fresh mushrooms 1/3 cup finely chopped onion 7 (1-1/4 oz) slices sourdough bread s; hrimp 1/2 cup (2 oz) grated gruyere cheese 2 1/2 cup 1% low-fat milk 1 (8 oz) carton frozen egg substitute, thawed 1 TBL dry sherry 1/2 tsp dry mustard 1/4 tsp ground nutmeg 1/4 tsp pepper 1/8 tsp hot sauce Heat oil in large nonstick skillet over medium heat. Add mushrooms and onion; saute 3 minutes or until tender. Set aside. Arrange 3-1/2 bread slices in bottom of shallow 2-1/2 quart casserole coated with cooking spray. Peel, devein, and coarsely chop raw shrimp. Top bread with half the mushroom mixture and half of shrimp. Arrange remaining 3-1/2 bread slices over shrimp; top with remaining mushroom mixture and shrimp. Top with cheese. Combne milk and remaining ingredients in a bowl; stir well, and pour over casserole. Cover and chill at least 8 hours or up to 24 hours. Bake, uncovred, at 350 for 55 minutes or until a knife inserted near center comes out clean. 8 servings. Yield: 1 servings |
Click To Bookmark our Site
|
Since 02/26/08, You Are Visitor Number You are Visitor number 000045 since February 26, 2008 |