Hot Crab Souffle - cooking recipe

Ingredients

8 to 12 slices bread (no crusts)
2 c. crab meat
1/2 c. mayonnaise
1 medium onion, chopped
1 medium green pepper, chopped
1 c. celery, chopped
5 eggs, beaten
3 c. milk
1 (1 c.) can cream of mushroom soup
grated cheese
paprika

Preparation

Cook celery slowly 10 minutes in a little water; drain.
Dice half the bread in 11-inch square baking dish.
Mix crab meat, mayonnaise, onion, green pepper and celery together.
Spread over bread.
Place remaining diced bread over crab mixture.
Mix eggs and milk.
Pour over casserole.
Place in refrigerator overnight. Bake at 325\u00b0 for 15 minutes.
Spoon soup over top.
Sprinkle with small amount of cheese and paprika.
Bake 45 minutes to 1 hour longer.
Yield:
8 servings.