Hot Halibut Salad Souffle


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HOT HALIBUT SALAD SOUFFLE

Submitted by Mrs. Meryl R. Fishback from Washington

6 slices white bread

2 cup cooked halibut, flaked

1/2 cup green pepper,chopped

1/2 cup onions, chopped

1/2 cup celery , finely chopped

1/2 cup mayonnaise

Dash of pepper

3/4 teaspoon salt

2 eggs, beaten

1 1/2 cup milk

1 can condensed cream of mushroom soup

1/2 cup sharp process cheese, shredded

    Cube 2 slices of bread; place in bottom of slightly greased 9 x 9 x 2-inch baking dish. Combine halibut, vegetables, mayonnaise and seasonings ; spoon over bread cubes. Trim crust from remaining bread ; arrange slices on top of mixture. Combine eggs and milk ; pour over all. Cover and chill 1 hour to 24 hours. Spoon soup over top. Bake at 325 F. degrees for 1 hour or until set. Sprinkle cheese over top last few minutes of baking.

YIELD: 6 Servings

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