Seafood Souffle Casserole

---------- Recipe via Meal-Master (tm) v8.02

Title: SEAFOOD SOUFFLE CASSEROLE
Categories: Main dish, 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

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