Recipe(tried): Quick Crab Casserole (with Halibut variation, make ahead)

QUICK CRAB CASSEROLE

Another 50's casserole.

6 slices bread, cubed
1 lb crab meat*
1/2 lb sharp cheddar cheese, grated
1/4 cup butter or margarine, melted
3 eggs, beaten
1/2 teaspoon dry mustard
2 cups milk
Salt, to taste

Preheat oven to 350 degrees F. Grease a (11x7-inch) casserole dish.

Line bottom of prepared casserole dish with the bread. Layer the crab on top of bread; crumble the cheese and place on top of the crab. Pour the melted butter over the top.

Beat eggs, mustard, milk and salt together. Pour over the casserole and cover and refrigerate overnight. This is a MUST! It needs to sit in the fridge so the flavors can meld.

Bake covered at 350 degrees F for an hour.

*VARIATION:
When I started making this I would poach halibut and use it in place of crab but when I can get a buy on lump crab meat at the fish market I use that instead.

Makes 4 servings