King Crab Casserole


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                                                   PAGE 116

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KING CRAB CASSEROLE

Submitted by Mrs. Agnes C. Huffman from California

                     Letha A. Chastain from South Carolina 

                     Abbie E. Dale from Washington

                   Mrs. Evelyn Pence from Oregaon

                 Mrs. Esther Nelson from California

                Mrs. Helen M. Godwin from North Carolina

              Cathy O'Farrel from Oregon


8 slices white bread

2 cup Kodiak king crab or shrimp

1/2-3/4 cup mayonnaise

1 onion, finely chopped

Pimento ( optional)

1 cup celery, finely chopped

4 eggs, beaten

3 cup milk

1 teaspoon salt ( optional)

1 can mushroom soup

1 cup American cheese, grated

Paprika to taste ( optional)

   Dice half of bread into a greased 16-inch baking pan. Combine crab, mayonnaise, onion, green pepper, pimento and celery ; place over bread. Trim crust from remaining bread and place in slices over crab mixture. Mix eggs, milk and salt ; pour over casserole. Refrigerate overnight. Pour undiluted soup over top ; sprinkle with cheese and paprika. Let stand at room temperature for 1 hour. Bake at 325 F. degrees for 1 hour. NOTE: If , desired , onion and green pepper may be sauted in 2 Tablespoons butter before adding to casserole. Casserole may be place in oven immediately after refrigerating ; bake at 350 F. degrees for 20 minutes. Top with soup and cheese ; bake for 1 hour longer. One can cream of celery soup may be added with mushroom soup.

YIELD: 6-8 Servings



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