1 lb. crabmeat
8 slices bread (white)
1 onion
1 c. celery, sauteed until soft
1/2 c. mayonnaise
4 eggs
1 can cream of mushroom soup
Shredded Cheddar cheese
1/2 green pepper
3 c. milk

Remove crust from bread. Break up 4 slices of bread in 13 x 9 inch baking dish. Mix crab, cooked celery, onion, green pepper, and mayonnaise together. Spoon on top of bread. Add 4 other slices of bread, broken up on top of crab mixture. Mix eggs and milk. Pour on top of crab mixture. Refrigerate overnight. Bake at 325 degrees for 15 minutes, then spoon soup on top; sprinkle with cheese. Bake 1 hour at 350 degrees.