Recipe - Herbed Shrimp And Feta Casserole

2 lg Eggs
1 cup Evaporated milk
1 cup Plain yogurt
3 ounce Feta cheese,crumbled
1/3 pound Swiss cheese,shredded
1/3 cup Fresh parsley,chopped
1 teaspoon Dried basil
1 teaspoon Dried oregano
4 Garlic cloves,minced
One half pound Angelhair pasta,cooked
1 cn Mild chunky salsa (16 oz)
1 pound Med shrimp,peeled,uncooked
One half pound Mozzarella cheese,shredded

From "Come On In," an awardwinning 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. 392962357

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.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip