Seafood Souffle Casserole

Categories: Main dish | Casserole | Seafood

Serves: 1 Casserole

Ingredients:

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

Instructions:
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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