Shrimp & Egg Casserole

6 eggs

2 1/2 c. milk

2 tbs. minced fresh parsley

3/4 tsp. ground mustard

1/2 tsp. salt

10 slices bread, crusts removed & cubed

2 c. frozen cooked salad shrimp, thawed

8 oz. process cheese (such as Velveeta), cut into thin strips

In a large bowl, whisk together eggs, milk, parsley, mustard, and salt. Layer bread cubes, shrimp, and cheese in a greased 11x7x2-inch baking dish. Pour egg mixture over top.

Bake at 325 degrees for 50 to 55 minutes or until mixture is set and top is puffed and golden. Let stand 10 minutes before serving.

6 servings