6 slices white bread (Pepperidge Farm preferably)
2 pkgs. Wakefield crabmeat thawed and the water squeezed out
1/2 c. chopped sweet onion
1/2 c. mayonnaise
1/2 c. shredded sharp Cheddar cheese
3/4 tsp. salt
Dash pepper
2 eggs, beaten
1 1/2 c. milk
1 can mushroom soup

Cube two slices of bread. Place in buttered baking dish 8x8x2. Combine crabmeat, onion, mayonnaise and seasoning, spoon over bread. Cut crusts from remaining bread and arrange on top of crab mixture with room left between the slices.

Pour beaten egg and milk mixture over the top. Chill all night (covered). Next day. Spoon undiluted mushroom soup over top. Bake at 325 degrees for one hour. Sprinkle with cheese and bake five minutes.