This cozy shrimp “soufflé” is really a vintage, custard-style casserole, somewhere between a strata and a seafood bread pudding. The original card calls for pantry-friendly staples of its era: cubed sandwich bread browned in margarine, a handful of mushrooms, plenty of chopped shrimp, and a generous layer of American cheese. Everything is bound with a savory egg-and-milk custard and baked in a gentle water bath for a tender, sliceable texture with a golden top. The dish reflects mid-century American home cooking, when creamy casseroles were prized for potlucks and family dinners. It’s comforting, easy to assemble, and reliably crowd-pleasing, especially for seafood lovers looking for a nostalgic oven-baked main.
Ingredients
- 5 slices sandwich bread (cut into ½-inch cubes)
- ¼ cup margarine (or butter, melted)
- ½ cup mushrooms (sliced )
- 2 cups shrimp (cooked, chopped)
- 2 cups American cheese (shredded or small cubes)
- 3 eggs (beaten)
- 2 cups whole milk
- ½ tsp kosher salt
- ⅛ tsp black pepper
- ⅛ tsp paprika (about ⅛ tsp)
Instructions
Step 1: Prep the oven & pan
- Heat oven to 350°F (175°C). Set a 1½-quart casserole dish inside a larger roasting pan to create a water bath later.
Step 2: Brown the bread
- In a large skillet, heat melted margarine over medium heat. Add bread cubes and cook, tossing, until lightly browned. Transfer bread to a plate.
Step 3: Sauté mushrooms
- In the same skillet, add mushrooms and cook about 10 minutes until tender and most moisture cooks off.
Step 4: Layer the casserole
- In the 1½-quart casserole, layer browned bread, mushrooms, shrimp, and American cheese.
Step 5: Make the custard
- In a bowl, whisk together eggs, milk, salt, pepper, and paprika until smooth.
Step 6: Combine
- Pour the custard evenly over the layered ingredients, pressing down gently so the bread absorbs liquid.
Step 7: Prepare water bath
- Pour very hot tap water into the outer roasting pan until it reaches halfway up the sides of the casserole dish.
Step 8: Bake
- Bake at 350°F for about 1 hour 15 minutes, until the center is set and a knife inserted near the middle comes out mostly clean.
Step 9: Rest & serve
- Remove casserole from the water bath, let rest 10 minutes, then slice and serve warm.
Tips
- Swap margarine with unsalted butter for richer flavor.
- Replace American cheese with mild cheddar, Colby, or Monterey Jack.
- Add ¼ cup finely diced onion or celery with the mushrooms for aromatics.
- Season the custard with ½ tsp Old Bay or a pinch of cayenne for a coastal kick.
- Use day-old bread so cubes brown better and hold texture.
- Try mini casseroles in 8-oz ramekins; bake 35 to 45 minutes.
- Make ahead: assemble up to 6 hours in advance, refrigerate, then bake (add ~10 minutes).
- Pescatarian variation: top with sliced tomatoes or parsley instead of paprika.
Nutrition
Calories: 393kcalCarbohydrates: 16.8gProtein: 24.4gFat: 24.7gSaturated Fat: 10.7gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 9.5gTrans Fat: 0.8gCholesterol: 220mgSodium: 968mgPotassium: 395mgFiber: 0.6gSugar: 7gVitamin A: 1086IUVitamin C: 0.25mgCalcium: 381mgIron: 1.55mg
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