Shelly's Recipe

TILLAMOOK BAY CHEESE BAKE

Category: Casseroles - Seafood

1 lb Monterey Jack Cheese, grated
1 lb Medium Cheddar Cheese, grated
6 eggs, separated
1/2 lb fresh bay shrimp
6–8 canned artichoke hearts, quartered
1/4 cup chopped green onion
1 cup canned evaporated milk undiluted (or fresh half & half cream)
2 tbsp flour
1/2 tsp pepper and salt
1/4 tsp basil
2–3 medium tomatoes, sliced

Preheat oven to 325. Combine cheese, shrimp and green onions. Beat egg whites until stiff. In another bowl, combine egg yolks, milk, flour, salt, pepper and basil. Fold beaten egg white into egg yolk mixture, then fold in cheese and shrimp mixture. Turn into well-buttered oblong baking dish (12x8-inches) and arrange artichoke quarters evenly over the casserole.

Bake for 30 minutes. Remove from the oven and arrange tomato slices, overlapping slightly, over top of casserole. Bake an additional 15–20 minutes, until set. Cool for a few minutes before cutting into squares and serving.