Crab Souffle - cooking recipe

Ingredients

2 cans (7 1/4 oz.) King Crab meat
1/2 c. mayonnaise
1 medium onion, chopped fine
pimento
1 green pepper, chopped fine
1 c. celery
1 can mushroom soup, undiluted
2 c. milk
4 eggs
10 to 12 slices bread
1 to 1 1/2 c. shredded Cheddar cheese
paprika

Preparation

Trim crusts from Pepperidge Farm type bread and cut into cubes.
Place 1/2 of bread in a greased 3-quart casserole.
Mix other ingredients, except for milk and eggs and spread on top of bread cubes.
Add remaining cubes and the rest of the mix.
Beat eggs and milk.
Pour over casserole and place in refrigerator, at least overnight (12 hours).
Just before baking top with cheese and paprika.
Have casserole at room temperature and bake for 1 hour at 350\u00b0.
Serves 10 to 12.