Crab Souffle

• 2 (7 1/4 oz.) cans crabmeat
• 11 slices white bread, cut crust off
• 1/2 c. mayonnaise
• 1 c. chopped celery
• 1/2 c. chopped green pepper
• 1 medium chopped onion
• 1/2 tsp. salt
• 4 eggs
• 3 c. milk
• 1 can cream of mushroom soup
• 2 c. shredded Cheddar cheese

1. Drain and cut
2. crabmeat
3. into chunks.
4. Dice 6 slices of bread into 9
5. x
6. 13-inchtuttered baking dish.
7. Combine crab, mayo, celery, green
8. pepper, onion and salt. Spread over bread in dish. Cube
9. remaining bread, place on top of crab mixture. Mix eggs and milk
10. together and pour all over in dish.
11. Cover and
12. refrigerate overnight.take, uncovered, at 325u0b0.
13. Remove from oven
14. and spoon undiluted soup over top.
15. Return to oven andtake additionaltour.
16. During last 30 minutes, sprinkle cheese on top.
17. Let set 10 minutes before cutting.
18. Serves 10 to 12.

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=160876 (may not work)