2 cans crabmeat (or frozen)
8 slices bread
1/2 c. mayonnaise
1 c. chopped celery
1 green pepper, chopped
1 med. onion
1/2 tsp. salt
1 can water chestnuts
4 eggs, slightly beaten
3 c. milk
1 can cream of mushroom soup
1/2 c. shredded Cheddar cheese

Drain crabmeat (canned or frozen). Spread 1/2 the bread in the bottom of 9 x 13 inch buttered casserole. Combine crab, mayonnaise, celery, green pepper, onion, water chestnuts and salt. Spread over bread and put over top of crab mixture. Mix eggs and milk; pour over bread. Refrigerate overnight. Put undiluted soup and cheese on top. Bake 1 hour and 15 minutes at 325 degrees.