Preparation:
SPREAD TOASTED BREAD WITH MAYONNAISE CUT INTO 1-INCH SQUARES LINE THE BOTTOM OF A BUTTERED CASSEROLE WITH HALF OF THE BREAD SQUARES SPRINKLE WITH 1/4 CUP OF THE GRATED CHEESE TOP WITH HALF OF THE SHRIMP CONTINUE BUILDING LAYERS WITH THE REMAINING BREAD, CHEESE, AND SHRIMP DOT WITH BUTTER COMBINE EGGS, MILK, SALT, PEPPER, AND WORCESTERSHIRE-MIX WELL POUR OVER SHRIMP MIXTURE AND ALLOW TO REST FOR 10 MINUTES SPRINKLE WITH PAPRIKA PLACE CASSEROLE INTO A BAKING PAN POUR HOT WATER INTO BAKING PAN, AROUND CASSEROLE, TO A DEPTH OF 1-INCH BAKE @ 350 DEGREES FOR 45 MINUTES REMOVE FROM OVEN SERVE HOT |
