Crab Souffle - cooking recipe

Ingredients

2 (7 1/4 oz.) cans crabmeat
11 slices white bread, cut crust off
1/2 c. mayonnaise
1 c. chopped celery
1/2 c. chopped green pepper
1 medium chopped onion
1/2 tsp. salt
4 eggs
3 c. milk
1 can cream of mushroom soup
2 c. shredded Cheddar cheese

Preparation

Drain and cut
crabmeat
into chunks.
Dice 6 slices of bread into 9
x
13-inch\tbuttered baking dish.
Combine crab, mayo, celery, green
pepper, onion and salt. Spread over bread in dish. Cube
remaining bread, place on top of crab mixture. Mix eggs and milk
together and pour all over in dish.
Cover and
refrigerate overnight.\tBake, uncovered, at 325\u00b0.
Remove from oven
and spoon undiluted soup over top.
Return to oven and\tbake additional\thour.
During last 30 minutes, sprinkle cheese on top.
Let set 10 minutes before cutting.
Serves 10 to 12.