8 to 10 slices of bread, crusts removed
1 lb. salmon, shrimp, crabmeat or tuna
1 onion, chopped
1 c. celery, chopped
1 green or red pepper, chopped
3/4 c. mayonnaise
3 c. milk
4 eggs, beaten
1 can mushroom soup
1/2 c. Cheddar cheese, grated

Arrange half the bread in a 9 x 13 inch buttered casserole. Layer vegetables and fish. Place remaining bread on top. Combine eggs and milk and pour over the top. Cover and refrigerate overnight. Bake at 325 degrees for 15 minutes. Remove and spread combined soup and mayonnaise over the top. Sprinkle with cheese. Bake 1 hour more, until set.