2 (6 oz.) cans crab meat or 1 lb. frozen crab meat
1 c. diced celery
1 med. green pepper, diced
1 med. onion, diced
1/2 c. mayonnaise
1/2 tsp. salt
8 pieces bread
4 eggs
3 c. milk
1 can cream of mushroom soup
Cheddar cheese, grated

Drain and cut crab meat into chunks. Dice half of bread; put into buttered large casserole. Mix crab, veggies, mayonnaise. Spread over bread. Add remaining bread. Mix eggs and milk. Pour over mixture. Refrigerate, covered, several hours. Bake 15 minutes at 350 degrees. Add undiluted soup and cheese. Bake 60 minutes more. Serves 8 to 10. NOTE: Casserole expands. Be sure to use large casserole.