Seafood Strata

Name: Seafood Strata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 2 (7 1/2 oz.) cans crab or shrimp or 1 of each; 2 c. milk; 1 lb. Old English cheese, cubed; salt (optional); 8 slices bread, crust removed and cubed; 6 beaten eggs; 1/2 c. melted butter; fresh ground pepper; 1 can sliced mushrooms (optional); 1 can water chestnuts (optional)

Eats Now Editorial Team · Seafood

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Seafood Strata – a delicious recipe with shrimp, milk, English cheese, salt, bread, eggs. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

2 (7 1/2 oz.) cans crab or shrimp or 1 of each
2 c. milk
1 lb. Old English cheese, cubed
salt (optional)
8 slices bread, crust removed and cubed
6 beaten eggs
1/2 c. melted butter
fresh ground pepper
1 can sliced mushrooms (optional)
1 can water chestnuts (optional)

1
Grease baking dish lightly.
2
Layer bread, cheese, seafood and more cheese (in that order).
3
Mix eggs, butter and milk and pour over layers.
4
Refrigerate overnight.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 (7 1/2 oz.) cans crab or shrimp or 1 of each, 2 c. milk, 1 lb. Old English cheese, cubed, salt (optional), and more.

Yes, Seafood Strata falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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