Seafood Casserole
Contributed by Billie Swigert.
Ingredients
- 8 slices bread, cubed
- 1/2 green pepper
- 1 medium onion
- 2 c. flaked crab or combination of shrimp, crab and lobster
- 1/2 c. mayonnaise
- 1/2 c. grated yellow cheese
- 4 eggs
- 3 c. milk
- 1 can mushroom soup, undiluted
- Butter or margarine
Method
- Spread cubed bread in long casserole (save 2 c. for top).
- Chop 1/2 green pepper and 1 medium onion; cook 10 minutes in butter or margarine.
- Mix 2 c. crab, or shrimp, crab or lobster combination with 1/2 c. mayonnaise.
- Mix with above, with onion and pepper and put on top of bread crumbs.
- Top with remaining bread crumbs and 1/2 c. grated yellow cheese.
- Beat 4 eggs, add 3 c. milk and pour over all. Refrigerate overnight.
- Place in 350 oven for 15 minutes.
- Then spread 1 can undiluted mushroom and more cheese over top. Bake 1 hour at 350. Serves 6.
Original page from the cookbook
About this recipe
This recipe is transcribed verbatim from a spiral-bound community cookbook produced in Pismo Beach, California. The book was a fundraising publication of the type common to civic groups, church auxiliaries, and fishing communities on the California coast in the mid-twentieth century — recipes contributed by named cooks, illustrated with hand-drawn section dividers, and printed locally.
Spellings, measurements, and ingredient lists are preserved as they appeared in print, including typographic quirks and any inconsistencies. Where an ingredient is used in the method but was missing from the printed ingredient block, it has been added to the list here so the recipe is self-contained; every such addition is taken word-for-word from the printed method.
The full yesteryear collection preserves 123 recipes from this book. The modern collection is open to new contributions from today's Pismo clammers.