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

Directions

1. 1

   Rinse shrimp; pat dry with paper towels.

2. 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. 3

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

4. 4

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

5. 5

   Add in eggs; mix well.

6. 6

   Fold in dry bread cubes and cooked shrimp.

7. 7

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

8. 8

   Bake, covered, at 350° for 30 minutes.

9. 9

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

10. 10

    Let stand, covered, for 10 minutes before serving.