Lobster Casserole Recipe
Ingredients
| 2 5-oz. cans of lobster | ||
| Mayonnaise | 1/2 Cup (16 tbs) | |
| Onion | 1 Cup (16 tbs), diced | |
| Celery | 1 Cup (16 tbs), diced | |
| Milk | 3 Cup (16 tbs) | |
| 4 eggs, slightly beaten | ||
| Pepper | 1 Dash | |
| 8 slices white bread with crusts removed | ||
| 1 10 1/2-oz. can mushroom soup, undiluted | ||
| Monterey jack cheese | 1/2 Cup (16 tbs), grated | |
| Paprika | ||
| Rice | ||
Directions
Mix lobster, mayonnaise, onion, celery, milk, eggs and pepper; set aside.
Grease a large casserole, put 4 slices bread in casserole.
Spread 1/2 mixture over bread; add remaining bread and mixture; refrigerate overnight.
Bake in a 350° oven for 15 minutes.
Remove; spread soup on top.
Add cheese and sprinkle with paprika.
Bake in a 350° oven uncovered for 1 hour.
Grease a large casserole, put 4 slices bread in casserole.
Spread 1/2 mixture over bread; add remaining bread and mixture; refrigerate overnight.
Bake in a 350° oven for 15 minutes.
Remove; spread soup on top.
Add cheese and sprinkle with paprika.
Bake in a 350° oven uncovered for 1 hour.
Chef
