Seafood Soufflé Casserole
Posted by: Shaz  Sat, 24 Apr 2004, at 8:56 a.m.
Source: "Alaska Seafood Marketing Institute"
 
12 slices white bread
2 cups cooked halibut -- flaked
1 cup celery -- thinly sliced
1 small onion -- finely chopped
1 can sliced water chestnuts
1 4-ounce can sliced mushrooms
2 cups milk
1 cup mayonnaise
4 beaten eggs
2 cans cream of chicken soup

1/2 cup grated Cheddar cheese

Remove crusts from bread. Cube 6 slices and spread on bottom of 9" × 13" baking dish. Mix fish, celery, onion, chestnuts, mushrooms. Spread atop bread cubes, salt and pepper. Cube remaining bread and place on mixture.

Mix beaten eggs, milk and mayonnaise. Pour over casserole and refrigerate overnight (covered). When ready to bake, remove from refrigerator. Cover with cream of chicken soup. Bake at 325º for 45 minutes (uncovered). Remove from oven, cover with cheese. Bake 15 minutes longer. Excellent for a potluck or crowd. Good with crab, shrimp or halibut.

Per Serving (excluding unknown items): 693 Calories; 47g Fat (59.4% calories from fat); 36g Protein; 35g Carbohydrate; 2g Dietary Fiber; 195mg Cholesterol; 1094mg Sodium. Exchanges: 2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 4 1/2 Fat.