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Title: Seafood Souffle Casserole
Categories: Entree Casserole Seafood
Yield: 1 Casserole
| 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 |
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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