Crabmeat Souffle

• 8 slices bread
• 2 c. crabmeat
• 1/2 c. mayonnaise
• 1 small onion, chopped
• 1 tsp. salt
• 1 c. celery, chopped
• 3 c. milk
• 4 eggs, beaten
• 1 (10 oz.) can cream of mushroom soup
• 1 c. shredded Cheddar cheese
• paprika

1. Cube 4 slices of bread and spread in 13 x 9-inch greased pan. Mix together and spread on bread cubes the crabmeat, mayonnaise, onion, salt and celery.
2. Cube remaining bread and put on this layer.
3. Combine milk and eggs.
4. Pour over layer of bread cubes. Refrigerate overnight.
5. Let stand 2 hours.
6. Bake 15 minutes at 325u0b0.
7. Remove from oven.
8. Combine soup and cheese and pour on top of casserole.
9. Sprinkle with paprika.
10. Return to oven and bake 1 hour at 325u0b0.

bread, crabmeat, mayonnaise, onion, salt, celery, milk, eggs, cream of mushroom soup, cheddar cheese, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=455117 (may not work)