Herbed shrimp & feta casserole

Yield: 12 Servings

Ingredients:

2 lg Eggs
1 c Evaporated milk
1 c Plain yogurt
3 oz Feta cheese crumbled
1/3 lb Swiss cheese shredded
1/3 c Fresh parsley chopped
1 ts Dried basil
1 ts Dried oregano
4 Garlic cloves minced
1/2 lb Angel-hair pasta cooked
1 cn Mild chunky salsa (16 oz)
1 lb Med shrimp peeled uncooked
1/2 lb Mozzarella cheese

Instructions:

shredded From "Come On In an award-winning cookbook from the Junior League of

Jackson, Miss. It's available at some bookstores, or order it from the

junior League of Jackson for $21.95 plus $2.75 shipping and handling

(check, money order, Mastercard or Visa) at P.O. Box 4709, Jackson,

Miss. 39296-2357

Heat oven to 350'F. Coat bottom and sides of an 8x12 baking dish with cooking spray. In separate bowl blend eggs milk yogurt feta and Swiss cheeses parsley basil oregano and garlic. Spread half the pasta over bottom of baking dish. Cover with salsa. Add half the shrimp. Spread remaining pasta over shrimp. Pour and spread egg mixture over pasta. Add remaining shrimp and top with mozzarella cheese. Bake 30 minutes. Remove from oven and let stand 20 minutes before serving.