Crab meat casserole
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Diced celery |
| 1 | medium | Onion; minced |
| 1 | Green pepper; sliced thinly | |
| 2 | cans | Crab meat |
| ½ | cup | Mayonnaise |
| 8 | slices | Firm; thin bread |
| 5 | Eggs | |
| ½ | pounds | Grated Cheddar cheese |
| 1 | can | Cream of mushroom soup |
| ½ | cup | Milk |
Directions
Cube 4 slices bread, place in bottom of a well- buttered large casserole.
Beat eggs & add milk. Mix celery, onion, pepper, crab meat & mayonnaise & put over cubed bread. Place 4 more slices of bread on top. Pour milk & egg mixture over all & let stand overnight in refrigerator. Bake at 325 for 15 minutes. Take out of oven & pour mushroom soup & grated cheese over the top. Bake for 1 hour at 325. Serve hot.
MRS JERRY (GAYLE) FELDER
TIME INCLUDES OVERNIGHT REFRIG. From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .