Crab Soufflé

 

8 slices Bread

2 C. Crabmeat

1/2 C. Mayonnaise

1 Onion, chopped

1 Green Bell Pepper, chopped

1 C. Celery, chopped

4 Eggs

3 C. Milk

1 C. Cream of Mushroom Soup

Grated Cheese

Paprika

 

Place 4 slices of bread in bottom of casserole dish. Mix crab, mayo, onion, bell pepper and celery. Spread over bread. Cover with remaining four slices of bread. Beat eggs, add milk and pour over the top of the bread in the casserole. Cover and refrigerate for several hours to overnight. Bake at 425 for 15 minutes. Pour soup over top; add cheese and paprika. Continue baking for 45 minutes longer. Yield: 8 servings