Crab Casserole

• 2 cans crabmeat or 1 lb. fresh
• 8 slices bread
• 1/2 c. mayonnaise
• 1 c. diced celery
• 1 green pepper, chopped
• 1 medium onion, chopped
• 1 tsp. salt
• 4 eggs, slightly beaten
• 3 c. milk
• 1 can cream of mushroom soup
• 1/2 c. shredded cheese

1. Drain crabmeat.
2. Dice half of bread and put in bottom of a large casserole dish.
3. Combine crabmeat, mayonnaise, celery, green pepper, onion and salt and spread over bread.
4. Trim crust from remaining bread.
5. Dice and put over crabmeat mixture.
6. Mix eggs and milk and pour over bread.
7. Cover and refrigerate for several hours.
8. Bake at 325u0b0 for 15 minutes.
9. Remove from oven and spoon soup mixture over top and sprinkle with cheese.
10. Bake 1 hour longer.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=964355 (may not work)