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–+ servings
Shrimp Soufflé
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.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Main Course
Cuisine Southern
Servings 6
Calories 393 kcal

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
Keyword baked seafood, cheese casserole, comfort food, family dinner, retro recipe, shrimp bake, shrimp casserole, vintage recipe
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