Seafood Souffle Casserole
Ingredients| 12 slice of bread 2 cup halibut, flaked 1 cup celery, sliced thin 1 small onion, chopped fine 1 can sliced water chestnuts 4 oz canned mushrooms (sliced) 2 cup milk 1 cup mayonnaise 4 eggs, beaten 2 can cream of chicken soup 1/2 cup grated cheddar cheese |
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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
Servings:
1
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