Seafood Souffle Casserole
Yield
12 servingsPrep
20 minCook
60 minReady
9 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | slices |
white bread
|
|
| 2 | cups |
halibut
flaked |
*
|
| 1 | cup |
celery
thinly sliced |
|
| 1 | small |
onions
finely chopped |
|
| 1 | can |
water chestnuts
sliced |
*
|
| 4 | ounces |
mushrooms, canned
sliced |
|
| 2 | cups |
milk
|
|
| 1 | cup |
mayonnaise
|
|
| 4 | large |
eggs
beaten |
|
| 2 | cans |
soup, cream of chicken
|
|
| ½ | cup |
cheddar cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | slices |
white bread
|
|
| 473 | ml |
halibut
flaked |
*
|
| 237 | ml |
celery
thinly sliced |
|
| 1 | small |
onions
finely chopped |
|
| 1 | can |
water chestnuts
sliced |
*
|
| 115.6 | ml/g |
mushrooms, canned
sliced |
|
| 473 | ml |
milk
|
|
| 237 | ml |
mayonnaise
|
|
| 4 | large |
eggs
beaten |
|
| 2 | cans |
soup, cream of chicken
|
|
| 118 | ml |
cheddar cheese
grated |
|
Directions
Remove crusts from bread.
Cube 6 slices and spread on bottom of 9x13 inch 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℉ (160℃) for 45 minutes (uncovered).
Remove from oven, cover with cheese.
Bake 15 minutes longer.
