Herbed Shrimp and Feta Casserole

I recently discovered this Herbed Shrimp and Feta Casserole recipe in a church cookbook that I have had for several years. I just love church cookbooks. They have the best tried and true, everyday recipes. I am always looking for new recipes. I think it is an obsession. My husband says that if our family loves a particular dish they never see it again, or at least not for a very long time. Of course, we have our staple recipes like burgers, spaghetti, tacos, etc., but besides that it’s often something new. It keeps them guessing and keeps me from getting bored.

After enjoying a huge helping of the casserole my 18 year old son said, “I can’t wait to have this for leftovers tomorrow!”. My husband said it was, “good stuff”. That’s husbandese for ” that was awesome, please make that again soon”. I plan to make it again soon, at least within the year. 😉

I don’t cook shrimp a lot simply because it is kind of expensive, but a little goes a long way when added to a casserole. To keep the cost down even more I used cooked salad shrimp instead of medium uncooked shrimp as the recipe calls for. Shrimp can become rubbery and difficult to chew when over cooked, but even after baking in the oven the shrimp was still tender and delicious.

Buon Appetito!