Ingredients

• 4 tablespoons salted butter , softened, divided
• 6 slices white sandwich bread , crusts removed
• 1 cup grated Swiss cheese
• 2 greens onions , chopped
• 2 tablespoons chopped fresh parsley
• 0.5 pounds cooked small shrimp
• 1.5 cups 2% milk
• 0.5 cups low-fat sour cream
• 3 large eggs
• 0.5 teaspoons Dijon mustard
• 0.5 teaspoons salt

Instructions

1. 1 Butter an 8x8-inch casserole dish.
2. 2 Use remaining butter to lightly butter bread. Cut each slice in half diagonally. Arrange 1/2 of the bread in the prepared dish. Sprinkle with half of the Swiss cheese, 1/2 of the green onions, 1/2 of the parsley, and 1/2 of the shrimp, in that order. Top with remaining bread and sprinkle with remaining cheese, onions, parsley, and shrimp.
3. 3 Beat milk, sour cream, eggs, Dijon mustard, and salt together in a bowl. Pour over casserole, cover, and refrigerate for 8 hours, to overnight.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Bake casserole in the preheated oven until puffed and golden, 30 to 40 minutes. Let sit for 5 minutes. Cut into squares and serve.

Nutrition per serving