Ingredients:
1 tablespoon butter
3 cups fresh sliced mushrooms
1/3 cup green onions, sliced
1/2 lb raw shrimp, shelled,deveined
6 slices white bread
3 tablespoons pesto sauce ( store bought)
2 cups swiss cheese, shredded
1 (6 ounce) cans crabmeat, drained well
1 (14 ounce) cans artichoke hearts, drained,quartered
6 large eggs
1 1/2 cups milk
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
Directions:
Grease a 9×13″ casserole and set aside.
melt butter and saute mushrooms and onions until tender, stirring frequently.
Add shrimp and cook until pink, stirring often.
SPread 3 slices of the bread with the pesto sauce, then top each with another bread slice, pressing together so thick stick.
Cut pesto sandwiches into small cubes and layer half of them in the bottom of the baking dish.
Sprinkle half of the cheese on top, then pour all of the mushrooms on top, then the crabmeat and the artichokes.
Top with remaining bread cubes, then sprinkle the rest of the cheese on top.
Beat eggs, add milk, salt, and cayene pepper; beat well.
Pour wet mixture over the bread mixture, covering evenly.
You may need to poke some some parts of the bread to get them wet- you want everything to be moistened with the egg mixture.
Cover and chill overnight (or at least 8 hours).
Heat oven to 350 F, remove cover, and bake casserole for about 35-40 minutes, or until a knife inserted in the center comes out clean.
Let rest 5 miutes before slicing to firm up and cool slightly.
Cut into 12 squares.
Servings: 12
Time preparation: 30 min.
Time total: 70 min.