Crab And Artichoke Casserole

• 7 slices white bread, lightly toasted and buttered
• 2 cup grated Swiss cheese
• 1/2 cup grated parmesan cheese
• 1/2 cup chopped scallions
• 1/4 cup diced red pepper
• 1/2 cup fresh cilantro (chopped)
• 1/2 tea old bay seasoning
• crushed red pepper to taste
• 8 ounces fresh crabmeat
• 1 can artichoke hearts drained a
• 5 large eggs
• 2-1/2 cups milk
• 3 Tablespoons mayonnaise

1. Butter an 8 x 12-inch glass baking dish. Cut toast into cubes.
2. Layer on bottom of baking dish. Layer in cheese, vegetables, artichokes and crabmeat on top of bread cubes. Sprinkle with parmesan cheese.
3. Repeat for a second layer.
4. In large bowl, beat remaining ingredients together.
5. Pour evenly over layered ingredients. Cover with plastic or aluminum wrap; refrigerate overnight.
6. Remove in morning and preheat oven to 350 degrees.
7. Bake 1 hour or a little more until a knife inserted in center comes out clean.

white bread, swiss cheese, parmesan cheese, scallions, red pepper, fresh cilantro, bay seasoning, red pepper, fresh crabmeat, eggs, milk, mayonnaise

Taken from www.epicurious.com/recipes/member/views/crab-and-artichoke-casserole-1208524 (may not work)