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Cannery Row Casserole Recipe

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This recipe for Cannery Row Casserole is from The Costa Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 thick slices day old French bread, trim crust and cubed
1 c. celery
1 tsp. salt
2 tbsp. sherry
1/2 tsp. Accent
1/4 tsp. curry powder
1 medium onion
2 c. crab
1 can water chestnuts, chopped
4 green onions, chopped
1 c. mayonnaise
1 tsp. dry mustard
Dash of cayenne
Taste for seasoning
3 eggs
3 c. milk
1 can cream of mushroom soup
Paprika
Grated cheese
Directions:
Directions:
Put half of bread into a butter 9X13 pan. Mix celery and next 12 ingredients. Top bread cubes with mixture. Put remaining bread cubes over mixture. Beat eggs, lightly. Add milk. Pour over all. Refrigerate 4 hours or overnight. Spoon soup over top. Sprinkle with paprika. Bake 1 1/4 hours at 325º-350º. Top with grated cheese. Bake till cheese melts. Can use tuna, shrimp or combination instead of crab.

12 servings
Number Of Servings:
Number Of Servings:
12

 

 

 

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