8 slices bread
2 c. crab meat
1/2 c. mayonnaise
1 tsp. salt
1 c. chopped celery
3 c. milk
4 eggs, beaten
1 can mushroom soup
1 c. mild shredded cheese

Cube 4 slices of bread; spread in pan. Mix crab meat, celery, mayonnaise, and salt; spread over cubes. Trim crusts off the 4 remaining slices of bread and arrange over crab mixture. Combine milk and eggs and pour over entire ingredients. Refrigerate overnight. Two hours before serving time, remove casserole and let stand at room temperature for 45 minutes. Bake at 325 degrees for 15 minutes. Remove and pour over soup; top with cheese and paprika. Bake uncovered for 1 hour.