Crab Marguerite(By Pat Waltjen)

• 1 to 1 1/2 lb. crabmeat
• 6 slices white bread
• 1/2 lb. fresh mushrooms
• 1/2 lb. sharp Cheddar cheese (use in 1/3rds)
• 1/4 c. butter or margarine
• 1/4 c. green pepper, finely chopped
• 1/2 c. chopped onions
• 1/2 c. chopped celery
• 1/2 c. mayonnaise
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. dry mustard
• 2 eggs (3 if small)
• 1 1/2 c. milk
• 1 (10 1/2 oz.) can cream of mushroom soup
• paprika for garnish

1. Layer 1/2 crab, 1/2 bread (broken into small pieces) and 1/3 grated cheese in a greased 9 x 13 x 2-inch casserole.
2. Saute mushrooms, onions, green pepper and celery in butter.
3. Remove from heat and add mayonnaise, salt, pepper and dry mustard.
4. Spread evenly over crab, bread and cheese.
5. Beat eggs; add milk and mix well.
6. Layer rest of crab, bread and 1/3 cheese; over all of this pour milk and egg mixture.
7. Refrigerate for at least 3 hours, preferably overnight.

crabmeat, white bread, fresh mushrooms, cheddar cheese, butter, green pepper, onions, celery, mayonnaise, salt, pepper, dry mustard, eggs, milk, cream of mushroom soup, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=402743 (may not work)