Crab Souffle

• 2 cans (7 1/4 oz.) King Crab meat
• 1/2 c. mayonnaise
• 1 medium onion, chopped fine
• pimento
• 1 green pepper, chopped fine
• 1 c. celery
• 1 can mushroom soup, undiluted
• 2 c. milk
• 4 eggs
• 10 to 12 slices bread
• 1 to 1 1/2 c. shredded Cheddar cheese
• paprika

1. Trim crusts from Pepperidge Farm type bread and cut into cubes.
2. Place 1/2 of bread in a greased 3-quart casserole.
3. Mix other ingredients, except for milk and eggs and spread on top of bread cubes.
4. Add remaining cubes and the rest of the mix.
5. Beat eggs and milk.
6. Pour over casserole and place in refrigerator, at least overnight (12 hours).
7. Just before baking top with cheese and paprika.
8. Have casserole at room temperature and bake for 1 hour at 350u0b0.
9. Serves 10 to 12.

meat, mayonnaise, onion, pimento, green pepper, celery, mushroom soup, milk, eggs, bread, cheddar cheese, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=653249 (may not work)