Seafood souffle casserole
- Main Ingredient: Chicken Shrimp Various Fish Cheese Eggs
- Course: Quiches and souffles Casseroles Souffles
- Yield:
Seafood souffle casserole ingredients
- 12 sli Of bread
- 2 c Halibut, flaked
- 1 c Celery, sliced thin
- 1 small Onions; 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
Cooking Seafood souffle casserole
1. Remove crusts from bread.
2. Cubei 6 slices and spread on bottom of 9"x13" baking dish.
3. Mixi fish, celery, onion, chestnuts, mushrooms.
4. Spread atop bread cubes, salt and pepper.
5. Cube remaining bread and place on mixture.
6. Mix beaten eggs, milk and mayonnaise.
7. Pour over casserole and refrigerate overnight (covered).
8. When ready to bake, remove from refrigerator.
9. Cover with cream of chicken soup.
10. Bakei at 325 °F. For 45 minutes (uncovered).
11. Remove from oven, cover with cheese.
12. Bake 15 minutes longer.
13. Excellent for a potluck or crowd.
14. Good with crab, shrimp or halibut.
15. Kathy, haines, alaska.
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