Shelly's Recipe

SHORELINE CASSEROLE

Category: Fish and Seafood

1 loaf day-old French bread, cut into cubes
2 to 3 cups cooked crabmeat
1 cup finely chopped onion
1 cup chopped celery
1 cup water chestnuts, drained and chopped
1 cup mayonnaise
2 tbsp plus 1 tsp sherry
1 tsp dry mustard
1 tsp salt
1/4 tsp curry powder
Dash cayenne pepper
3 eggs
3 cups milk
1 cup sour cream
3 cups shredded Monterey Jack cheese

Place half of bread cubes in bottom of 4 quart buttered baking dish. In large bowl, stir together 10 ingredients. Mix well. Spread over bread cubes. Place remaining bread cubes over crab mixture. Beat eggs well and stir in milk. Pour over other ingredients in baking dish. Cover and refrigerate at least 4 hours or overnight. When ready to bake, spoon sour cream evenly over top. Bake at 325 for 1 hour and 15 minutes. Spread cheese on top and return to oven for 5 minutes. Serve hot. Serves 12