Recipe - Quick Crab Casserole

6 sl Bread; cubed
1 pound Crab meat; I have been
known to use the fake stuff
One half pound Sharp Cheddar cheese
grated
3 Eggs; beaten
One fourth cup Butter; or Margarine, melted
One half teaspoon Dry Mustard
2 cup Milk
ds salt

1. Line bottom of a greased 11x7" casserole dish with the bread.

2. Layer the crab on top of bread; crumble the cheese and place on top of
the crab. Pour the melted margarine or butter over the top.

3. Beat eggs, mustard, milk and salt together. Pour over the casserole and
cover and refrigerate overnight. This is a MUST! It needs to sit in the
fridge so the flavors can meld.

4. Bake covered in a preheated oven at 350 degrees for an hour.

NOTE: Another 50's casserole. When I started making this I would poach
halibut and use it in place of crab. SOURCE: A Jewish Mother's Cookbook;
Author, Elaine Radis; published on disk by ONE COMMAND SOFTWARE, 1995.
Posted to FOODWINE Digest by Gail Beynon Beynong@AOL.COM on Sep 9, 1997