Crabby Broccoli Casserole

• 2 (10 ounce) cans cream of celery soup or (10 ounce) cans cream of mushroom soup
• 1 1/2 cups milk (swished in the soup can)
• salt & pepper
• 1 teaspoon curry powder (or more)
• 3 bunches broccoli (see note)
• 1 lb imitation crabmeat, thawed
• 3 -4 cups dried breadcrumbs (see note)
• 1 lb cheddar cheese, grated

1. Preheat oven to 350; butter a 13x9 cake pan; set aside.
2. In a small bowl, blend soup and milk; add seasonings; set aside.
3. Peel the broccoli stems, cut into 3-4 inch spears; spread broccoli in prepared baking pan, stems and all.
4. Cut crab pieces into bite-size chunks; spread HALF over the broccoli; sprinkle with HALF of the bread crumbs; pour HALF of the soup-milk over this; sprinkle HALF the cheese over the milk; repeat with remaining crab, crumbs, soup-milk and cheese.
5. Bake for 45 minutes.
6. SUBSTITUTE two or three 10 oz. pkgs of frozen (thawed) broccoli for the fresh.
7. *** NOTE *** Cut 4-5 slices of bread into cubes, toast in the oven while it is preheating, coarsely crush them.
8. VARIATION: Try SWISS or Monterey Jack cheese instead of Cheddar---yummy!
9. OPTION #2: Substitute SHRIMP for the crab, to get a whole 'nother thing! Delish!

cream of celery soup, milk, salt, curry powder, broccoli, imitation crabmeat, cheddar cheese

Taken from www.food.com/recipe/crabby-broccoli-casserole-216637 (may not work)