Crab Casserole

• 1 lb. fresh crabmeat (deluxe)
• 8 slices white bread (crust removed)
• 1/2 c. mayonnaise
• 1 c. chopped celery
• 1/2 green pepper, chopped
• 1 medium onion, chopped
• 1/2 tsp. salt
• 4 eggs, slightly beaten
• 3 c. milk
• 1 (10 1/2 oz.) can cream of mushroom soup
• 1/2 c. shredded Cheddar cheese (medium sharp)

1. Drain and cut crabmeat into chunks.
2. Dice half the bread into bottom of large buttered casserole.
3. Combine crab, mayonnaise, celery, green pepper, onion and salt.
4. Spread over diced bread. Dice remaining bread and place over crab mixture.
5. Mix eggs and milk together and pour over bread.
6. Cover and refrigerate overnight.
7. Bake at 325u0b0 for 15 minutes.
8. Remove and spoon mushroom soup over top.
9. Sprinkle with cheese and bake for 1 hour longer.
10. Yields 8 servings.

fresh crabmeat, white bread, mayonnaise, celery, green pepper, onion, salt, eggs, milk, cream of mushroom soup, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=319541 (may not work)