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Title: Angel Hair Shrimp Bake
Categories: Seafood, Pasta, Cheese, Herbs, Dairy
Yield: 8 servings

9 oz Pkg refrigerated angel hair
- pasta
1 1/2 lb Uncooked U-40 shrimp;
- peeled, deveined
3/4 c Crumbled feta cheese
1/2 c Shredded Swiss cheese
16 oz Jar chunky salsa
1/2 c Shredded Monterey Jack
- cheese
3/4 c Minced fresh parsley
1 ts Dried basil
1 ts Dried oregano
2 lg Eggs
1 c Half & Half cream
1 c Plain yogurt
Chopped fresh parsley; opt

In a greased 13" X 9" baking dish, layer half the pasta,
shrimp, feta cheese, Swiss cheese and salsa. Repeat
layers. Sprinkle with the Monterey Jack cheese, parsley,
basil and oregano.

In a bowl, whisk the eggs, cream and yogurt; pour over
casserole. Bake, uncovered, @ 350oF/175oC for 25-30
minutes. Let stand 5 minutes before serving. If desired,
top with chopped parsley.

Susan Davidson, Elm Grove, Wisconsin

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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