Seafood Souffle Casserole

Recipe Ingredients

12		Bread
2 cups	474ml	Halibut - flaked
1 cup	110g / 3.9oz	Celery - sliced thin
1 cup	62g / 2.2oz	Onion - chopped fine (small)
1		Sliced water chestnuts
4 oz	113g	Canned mushrooms - (sliced)
2 cups	474ml	Milk
1 cup	237ml	Mayonnaise
4		Eggs - beaten
2		Cream of chicken soup
1/2 cup	73g / 2.6oz	Grated cheddar cheese

Recipe 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 325F 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.

Source:
Alaska Seafood Cookbook

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