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Seafood Souffle Casserole




Source of Recipe


Internet


List of Ingredients




12 slices white bread
2 cups cooked halibut -- flaked
1 cup celery -- thinly sliced
1 small onion -- finely chopped
1 can sliced water chestnuts
1 4-oz can sliced mushrooms
2 cups milk
1 cup mayonnaise
4 beaten eggs
2 cans cream of chicken soup
1/2 cup grated cheddar cheese


Recipe



Remove crusts from bread. Cube 6 slices and spread on bottom of 9x13-inch baking dish. Mix fish, celery, onion, chestnuts, and 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 325F for 45 minutes (uncovered). Remove from oven, cover with cheese. Bake 15 minutes longer.