Crab Casserole

8 slices of bread

1/2 cup mayonnaise

1 green pepper, chopped

3 cups milk

1 can mushroom soup

2 cups crab meat

1 cup diced celery

4 eggs

1 small onion, diced

grated cheese

paprika

Dice 1/2 of the bread into a baking dish. Mix crab, mayonnaise, pepper, onion

and celery; spread over diced bread. Dice remaining bread and place on top of the crab

mixture. Beat eggs and milk and pour over all. Put in the refrigerator over night. The next

day, when ready to prepare supper, bake at 325 degrees for 15 minutes. Remove from

oven; pour soup over the top and sprinkle with cheese and paprika. Bake 1 hour more.

Be sure not to combine baking times, as the egg and milk mixture won't be set.