Shrimp And Stuffing Bake

Name: Shrimp And Stuffing Bake
Ingredients: 12 ounces peeled and deveined medium shrimp (fresh or frozen and thawed); 1/2 cup chopped celery; 1/2 cup chopped onion; 2 tablespoons butter; 1 (10 3/4 ounce) can cream of shrimp soup, condensed; 1/4 cup milk; 1/2 teaspoon ground sage; 1/4 teaspoon dried thyme, crushed; black pepper; 2 eggs, beaten; 4 cups dry French bread cubes

11 ingredients

10 steps

Ingredients

12 ounces peeled and deveined medium shrimp (fresh or frozen and thawed)
1/2 cup chopped celery
1/2 cup chopped onion
2 tablespoons butter
1 (10 3/4 ounce) can cream of shrimp soup, condensed
1/4 cup milk
1/2 teaspoon ground sage
1/4 teaspoon dried thyme, crushed
black pepper
2 eggs, beaten
4 cups dry French bread cubes

Directions

1

Rinse shrimp; pat dry with paper towels.
2

In a large saucepan, cook the shrimp in a large amount of boiling water for 1-3 minutes or just until the shrimp turn opaque; drain well and set aside.
3

In the same saucepan, cook the celery and onion in hot butter over med heat until tender.
4

Add in soup, milk, sage, thyme, and pepper; stir to combine.
5

Add in eggs; mix well.
6

Fold in dry bread cubes and cooked shrimp.
7

Transfer to an ungreased 1 1/2 quart casserole dish.
8

Bake, covered, at 350° for 30 minutes.
9

Uncover and bake about 15 minutes more or until set in center.
10

Let stand, covered, for 10 minutes before serving.