Crab Souffle - cooking recipe

Ingredients

8 slices fresh bread, cubed
2 c. crab meat
5 Tbsp. dehydrated onion
1/2 c. mayonnaise
1/4 c. slivered almonds
1 c. chopped celery
1/2 c. chopped green pepper
4 beaten eggs
3 c. milk
1 can mushroom soup
almonds for topping

Preparation

In 9 x 13-inch Pyrex pan place 1/2 of cubed bread.
Mix crab, onion, mayonnaise, almonds, celery and green pepper.
Put over bread.
Put rest of bread on top.
Cover and refrigerate overnight.