This make-ahead seafood casserole combines crab or shrimp, bread, vegetables, eggs, and mushroom soup in a hearty dish that was perfect for family dinners, church gatherings, and special lunches. Prepared the night before and baked the next day, recipes like this helped busy cooks get a meal on the table with minimal fuss. This handwritten recipe is shared as originally written.
8 slices of bread
2 cups crab or shrimp
1/2 cup mayonnaise
1 green pepper and onion chopped
3 cups milk
1 cup diced celery
4 eggs
1 cup mushroom soup
grated cheese
paprika
salt
Dice half of bread into baking dish
Mix crab, mayonnaise, onion, green pepper, and celery
Spread over bread
Trim crusts from remaining slices and place over crab mix.
Mix eggs and milk
Pour over mix
Place in refrigerator over night
Next day bake in 325° oven for 15 minutes
Take from oven and spoon soup over top.
Top with cheese and paprika and bake 1 hour in 350° oven