12 slices buttered bread
1 cup chopped celery
1/2 cup chopped onion
2 cups cleaned fresh shrimp
1 cup crabmeat OR scallops
small can mushroom pieces
1 cup mayonnaise (Hellman's)
2-2/3 cups milk, divided
4 eggs - beaten
1 can cream of mushroom soup
2/3 cup grated cheddar cheese
1 small jar chopped pimentos
Remove crust from bread. Place six buttered slices in greased 9x13
Saute celery and onions in butter till golden. Remove from heat and add shrimp,
crab (or scallops), mushrooms and mayo. Mix lightly.
Spread mixture on bread in pan. Place remaining six buttered bread slices on top.
Add 2 cups milk to beaten eggs. Pour over bread, cover and refrigerate
When ready to bake:
Dilute soup with 2/3 cup milk and pour over casserole. Sprinkle with cheese and
chopped pimentos. Bake, uncovered, at 325 degrees for 1 hour or until set. Cover
with foil if it browns too fast.
Note: I usually cook up extra shrimp and serve on a green salad