Crab Souffle - cooking recipe

Ingredients

white bread
2 c. artificial crabmeat
1/2 green pepper, chopped
1/3 c. chopped on ion
1 c. chopped celery
1 c. mayonnaise
4 beaten eggs
2 c. milk
1 can mushroom soup
1 c. grated cheese

Preparation

Cut several pieces white bread into small pieces and cover bottom of 9 x 13-inch casserole.
Over bread, spread mixture of crabmeat, green pepper, onion, celery and mayonnaise.
Pour mixture of eggs and milk over the top and refrigerate overnight.