Crab Tuna Souffle

• 1 (6 ounce) can crabmeat, drained and flaked
• 1 (5 ounce) can tuna, drained and flaked
• 4 cups cubed French bread
• 8 ounces Muenster cheese, cubed
• 2 tablespoons chopped fresh parsley
• 4 eggs
• 3 cups milk
• 3 tablespoons butter
• 2 teaspoons mustard powder
• 1 teaspoon grated onion

1. In a small bowl, stir together the crabmeat and tuna. Place a layer of bread cubes in the bottom of a 1 1/2 quart casserole dish. Cover with a layer of the crab and tuna, then a layer of cheese and a sprinkle of parsley. Repeat layers 2 more times ending with cheese and parsley on top.
2. In a medium bowl, whisk together the eggs, milk, butter, mustard powder and onion. Pour over the layers in the dish. Cover and refrigerate for at least 3 hours, or overnight.
3. Preheat the oven to 350 degrees F (175 degrees C). Let the dish come to room temperature while the oven preheats.
4. Bake uncovered for 1 hour and 15 minutes in the preheated oven, or until puffed and golden.

crabmeat, tuna, bread, muenster cheese, parsley, eggs, milk, butter, mustard powder, onion

Taken from www.allrecipes.com/recipe/80957/crab-tuna-souffle/ (may not work)