Crab Souffle
Ingredients
- 8 slices fresh bread cubed
- 2 c crab meat
- 5 Tbsp dehydrated onion
- 12 c mayonnaise
- 14 c slivered almonds
- 1 c chopped celery
- 12 c chopped green pepper
- 4 beaten eggs
- 3 c milk
- 1 can mushroom soup
- almonds for topping
Directions
- In 9 x 13-inch Pyrex pan place 12 of cubed bread
- Mix crab onion mayonnaise almonds celery and green pepper
- Put over bread
- Put rest of bread on top
- Cover and refrigerate overnight