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Prep Time: 20 Minutes Cook Time: 75 Minutes |
Ready In: 95 Minutes Servings: 8 |
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My dad used to make this recipe when I was a child. It was the only way I would eat seafood. Now that I've become a seafood lover, I really enjoy this one even more! Good for special occasions since it has to be chilled overnight. Ingredients:
1 (6 ounce) can crabmeat, drained and flaked |
1 (6 ounce) can tuna, drained and flaked |
4 cups cubed french bread |
8 ounces muenster cheese, cubed |
2 tablespoons chopped fresh parsley |
4 eggs |
3 cups milk |
3 tablespoons butter |
2 teaspoons mustard powder |
1 teaspoon grated onion |
Directions:
1. In a small bowl, stir together the crabmeat and tuna. Place a layer of bread cubes in the bottom of a 1 1/2 quart casserole dish. Cover with a layer of the crab and tuna, then a layer of cheese and a sprinkle of parsley. Repeat layers 2 more times ending with cheese and parsley on top.
2. In a medium bowl, whisk together the eggs, milk, butter, mustard powder and onion. Pour over the layers in the dish. Cover and refrigerate for at least 3 hours, or overnight.
3. Preheat the oven to 350 degrees F (175 degrees C). Let the dish come to room temperature while the oven preheats.
4. Bake uncovered for 1 hour and 15 minutes in the preheated oven, or until puffed and golden.
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