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Categories:
Meat mayonnaise onion pimento green pepper celery mushroom soup milk eggs Bread Cheddar cheese paprika
Viewed: 34 - Published at: 6 years agoIngredients
- 2 cans (7 1/4 oz.) King Crab meat
- 1/2 c. mayonnaise
- 1 medium onion, chopped fine
- pimento
- 1 green pepper, chopped fine
- 1 c. celery
- 1 can mushroom soup, undiluted
- 2 c. milk
- 4 eggs
- 10 to 12 slices bread
- 1 to 1 1/2 c. shredded Cheddar cheese
- paprika
Method
- Trim crusts from Pepperidge Farm type bread and cut into cubes.
- Place 1/2 of bread in a greased 3-quart casserole.
- Mix other ingredients, except for milk and eggs and spread on top of bread cubes.
- Add remaining cubes and the rest of the mix.
- Beat eggs and milk.
- Pour over casserole and place in refrigerator, at least overnight (12 hours).
- Just before baking top with cheese and paprika.
- Have casserole at room temperature and bake for 1 hour at 350°.
- Serves 10 to 12.
