Seafood Souffle Casserole

1 Casserole

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Seafood Souffle Casserole Ingredients

12 sl Of bread	2 c Milk
2 c Halibut, flaked	1 c Mayonnaise
1 c Celery, sliced thin	4 Eggs; beaten
1 sm Onion; chopped fine	2 cn Cream of chicken soup
1 cn Sliced water chestnuts	1/2 c Grated cheddar cheese
4 oz Canned mushrooms (sliced)

Instructions for Seafood Souffle Casserole

Remove crusts from bread. Cube 6 slices and spread on bottom of 9"x13" baking dish. Mix fish, celery, onion, chestnuts, mushrooms. Spread atop bread cubes, salt and pepper. Cube remaining bread and place on mixture. Mix beaten eggs, milk and mayonnaise. Pour over casserole and refrigerate overnight (covered). When ready to bake, remove from refrigerator. Cover with cream of chicken soup. Bake at 325 degrees F. for 45 minutes (uncovered). Remove from oven, cover with cheese. Bake 15 minutes longer. Excellent for a potluck or crowd. Good with crab, shrimp or halibut. Kathy, Haines, Alaska Source: Alaska Seafood Cookbook Reprinted by permission from the Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: HalibutCuisine: Uncategorized