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Receta Seafood Souffle Casserole

Name: Seafood Souffle Casserole
Ingredients: 12 slc bread; 2 c. flaked halibut; 1 c. thinly-sliced celery; 1 sm onion minced fine; 1 can sliced water chestnuts; 1 can mushrooms - (4 ounce) (sliced); Salt to taste; Freshly-grnd black pepper to taste; 2 c. lowfat milk; 1 c. mayonnaise; 4 x Large eggs beaten; 2 can cream of chicken soup; 1/2 c. grated Cheddar cheese

de Global Cookbook

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Ingredientes

12 slc bread
2 c. flaked halibut
1 c. thinly-sliced celery
1 sm onion minced fine
1 can sliced water chestnuts
1 can mushrooms - (4 ounce) (sliced)
Â Â Salt to taste
Â Â Freshly-grnd black pepper to taste
2 c. lowfat milk
1 c. mayonnaise
4 x Large eggs beaten
2 can cream of chicken soup
1/2 c. grated Cheddar cheese

Direcciones

Remove crusts from bread. Cube 6 slices and spread on bottom of 9- by 13-inch baking dish. Mix fish, celery, onion, chestnuts, mushrooms. Spread atop bread cubes and salt and pepper to taste.
Cube remaining bread and place on mix. Mix beaten Large eggs, lowfat milk and mayonnaise. Pour over casserole and chill overnight (covered).
When ready to bake, remove from refrigerator. Cover with cream of chicken soup. Bake at 325 degrees for 45 min (uncovered). Remove from oven, cover with cheese. Bake 15 min longer.
Comments: Excellent for a potluck supper or possibly a crowd. Good with crab, shrimp or possibly halibut.
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