Shrimp, herbed and feta casserole

 
                     SHRIMP, HERBED AND FETA CASSEROLE
 
 Recipe By     : COME ON IN by the Junior League of Jackson, Mississippi
 Serving Size  : 10   Preparation Time :0:45
 Categories    : Seafood - Entrees                Pastas And Rice
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           Egg Beaters® 99% egg substitute
    1      cup           evaporated milk, nonfat
    1      cup           nonfat yogurt
    8      ounces        feta cheese -- crumbled
    6      ounces        Swiss cheese, lowfat -- shredded
      1/3  cup           fresh parsley -- chopped
    1      teaspoon      dried basil
    1      teaspoon      dried oregano
    4      cloves        garlic -- minced
 					
    8      ounces        angel hair pasta -- cooked
   16      ounces        salsa, chunky - medium
    1 1/2  pounds        shrimp -- peeled and uncooked
    8      ounces        Mozzarella, Light -- shredded
 
 Preheat oven to 350.
 
 Coat bottom and sides of 8" X 12" baking dish with cooking spray.
 
 In a separate bowl, blend Egg Beaters, milk, yogurt, feta cheese, swiss
 cheese, parsley, basil, oregano and garlic.  Spread half of pasta over
 bottom of baking dish. Cover with salsa.  Add half of shrimp.  Spread
 remaining pasta over shrimp.  Add remaining shrimp and then spread egg
 mixture over all. 
 
 Bake for 25 minutes.
 
 Top with cheese and bake another 10 minutes.
 
 Remove from oven and let stand 10 minutes before serving.
 
 NOTE:  If using "real" (not "plastic") cheese -- top before
 placing in oven initially.
 
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 My husband doesn't like scallops, so I make this with all shrimp.