Photo by: Oxmoor House

Shrimp and Feta Casserole

Chunky salsa is the secret ingredient in this savory dinner.

  • Yield: Serves 6 to 8


  • 2 none eggs
  • 1 cup evaporated milk
  • 1 cup plain yogurt
  • 1 none (3-oz.) pkg. crumbled feta cheese
  • 2 cups shredded Swiss cheese
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregnao
  • 4 none cloves garlic, minced
  • 1 none (8-oz.) pkg. angel hair pasta, cooked
  • 1 none (16-oz.) jar chunky salsa
  • 1 pound medium shrimp, peeled, deveined, cleaned
  • 1 none (8-oz.) pkg. shredded mozzarella cheese


In a medium bowl, combine first 9 ingredients; set aside. Spread half the pasta in a greased 13"x9" baking pan. Cover with slasa; add half the shrimp.

Spread remaining pasta over shrimp; top with egg mixture. Add remaining shrimp and top with mozzarella cheese. Bake at 350° for 30 minutes. Remove from oven and let stand 5 minutes before serving.


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Shrimp and Feta Casserole Recipe