Makes 8 servings

8 slices bread

2 cups crab

1/2 cup mayonnaise

1 small onion, peeled and chopped

1 small green bell pepper, chopped

1 cup chopped celery

3 cups milk

4 eggs

1 can (10 ¾ ounces) mushroom soup

1 cup grated cheddar cheese

Paprika

1. Dice half of the bread into a baking dish. Mix the crab, mayonnaise, onion, green bell pepper and celery together and spread over the diced bread.

2. Trim the crusts from the remaining 4 slices of bread and place over the crab mixture. Mix the milk and eggs together and pour over the mixture in the casserole. Cover and refrigerate overnight.

3. Bake in a preheated 325-degree oven for 15 minutes. Remove from the oven and spoon the soup over the top. Top with the cheese and sprinkle with the paprika. Bake for 1 hour longer and serve immediately.

From Mrs. Ritchie, The Seattle Times file, 1960