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Seafood Soufflé Casserole




Source of Recipe


Lynn


Recipe Introduction


You need to make this the day before serving. Excellent for a potluck or crowd.


List of Ingredients




12 sl of bread or tortilla softened in broth or oil
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 can Cream of chicken soup
1/2 c Grated cheddar cheese


Recipe



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.