Recipe information
Yield
serves 6
Ingredients
1 cup sliced fresh mushrooms
4 green onions, chopped
2 tablespoons butter
2 cups cooked and peeled shrimp
6-8 slices of day-old bread, trimmed, buttered, and cubed
1/2 pound sharp cheese, grated
3 eggs
1/2 teaspoon salt
1/2 teaspoon dry mustard
Pinch of pepper
Pinch of paprika
1 1/2 cups milk
Preparation
In a skillet, sauté the mushrooms and onions in butter. Grease a 2-quart casserole. Put the shrimp, the mushrooms, the onions, half of the bread cubes, and half of the cheese in the casserole, and stir gently. Top with rest of the cheese and bread cubes. Lightly beat the eggs with the salt, mustard, pepper, and paprika. Stir in the milk and pour into the casserole. If making this dish the day before serving, cover and refrigerate. Bake at 325 degrees for 40 to 50 minutes, or until set and golden brown.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
