A recipe for Seafood Souffle Casserole. Follow the simple recipe instructions for Seafood Souffle Casserole shared by other home cooking experts.
Ingredients
12 slices Of bread2 c. Halibut, flaked
1 c. Celery, sliced thin
1 sm. Onion; chopped fine
1 can 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
Directions
Remove crusts from bread. Cube 6 slices and spread on bottom of 9x13" 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. Excellent for a potluck or crowd. Good with crab shrimp or halibut.
