12 slices buttered bread
1 cup chopped celery
1/2 cup chopped onion
2 cups cleaned fresh shrimp
1 cup crabmeat OR scallops
small can mushroom pieces
1 cup mayonnaise (Hellman's)
2-2/3 cups milk, divided
4 eggs - beaten
1 can cream of mushroom soup
2/3 cup grated cheddar cheese
1 small jar chopped pimentos
Remove crust from bread. Place six buttered slices in greased 9x13
dish.
Saute celery and onions in butter till golden. Remove from heat
and add shrimp,
crab (or scallops), mushrooms and mayo. Mix lightly.
Spread mixture on bread in pan. Place remaining six buttered
bread slices on top.
Add 2 cups milk to beaten eggs. Pour over bread, cover and
refrigerate
overnight.
When ready to bake:
Dilute soup with 2/3 cup milk and pour over casserole. Sprinkle
with cheese and
chopped pimentos. Bake, uncovered, at 325 degrees for 1 hour
or until set. Cover
with foil if it browns too fast.
Note: I usually cook up extra shrimp and serve on a green salad
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