4 slices brad cubed
1 lb. fresh crabmeat
2 lbs. cooked shrimp
3/4 c. Hellmann's mayonnaise
1/2 c. minced green pepper
1 med. onion, chopped
1/2 c. minced celery
8 oz. can sliced water chestnuts
3 eggs
3 cans mushroom soup
1 soup can milk
Grated sharp cheese
1 tbsp. seafood seasoning

Place bread in bottom of buttered casserole. Mix crabmeat, shrimp, mayonnaise, green pepper, onions, celery, water chestnuts and seafood seasoning. Place in casserole dish. Mix eggs, milk, mushroom soup and pour over casserole. sprinkle with cheese. Cover and place in refrigerator overnight. Next day remove from refrigerator and bring to room temperature. Cook 1 hour at 325 degrees. Freezes well. Serves 8.