2 (7 1/4 oz.) cans crab meat or 1 lb. frozen
8 slices bread
1 c. chopped celery
1 med. onion, chopped
4 eggs, slightly beaten
1 can cream of mushroom soup
1/2 c. shredded cheddar cheese
1/2 c. mayonnaise
1 green pepper, chopped
1/2 tsp. salt
3 c. milk

Drain or cut crab meat into chunks. Dice half the bread into bottom of large buttered casserole. Combine crab, mayonnaise, celery, green pepper, onion, and salt. Spread over diced bread. Trim crusts from remaining bread, dice and place over crab mixture. Mix eggs and milk together and pour over bread. Cover and refrigerate several hours or overnight. Bake at 325 degrees for 15 minutes. Remove from oven and spoon undiluted mushroom soup over top. Sprinkle shredded cheese. Return to oven and bake for 1 hour or longer.

NOTE: For an additional touch of elegance, add half a cup of slivered blanched almonds may be added to the mixture and/or a can of water chestnuts, drained and sliced. May be stirred in with the other vegetables.