Baked Seafood Casserole
|Canned crabmeat||8 Ounce, drained and flaked|
|French bread||6 Cup (96 tbs) (French Or Italian)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Diced cheddar cheese||1 Cup (16 tbs)|
|Milk||2 Cup (32 tbs)|
|Light cream/Table cream||1 Cup (16 tbs)|
|Butter/Margarine||4 Tablespoon, melted|
|Dry mustard||2 Teaspoon|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
Combine shrimps and crabmeat in a me-dium-size bowl.
Combine bread cubes, chopped parsley, and diced cheese in a second bowl.
Alternately layer seafood and bread mixtures, a quarter at a time, into a buttered 10-cup baking dish.
Beat eggs slightly in a medium-size bowl; stir in milk, cream, melted butter or margarine, mustard, and shredded cheese; pour over layers in dish; chill 1 hour.
Bake in moderate oven (350Â°) for 1 hour, or until puffed and golden.