CRAB AND ARTICHOKE CASSEROLE

CRAB AND ARTICHOKE CASSEROLE image

Yield 6 to 8

Number Of Ingredients 13

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7 slices white bread, lightly toasted and buttered
2 cup grated Swiss cheese
1/2 cup grated parmesan cheese
1/2 cup chopped scallions
1/4 cup diced red pepper
1/2 cup fresh cilantro (chopped)
1/2 tea old bay seasoning
crushed red pepper to taste
8 ounces fresh crabmeat
1 can artichoke hearts drained a
5 large eggs
2-1/2 cups milk
3 Tablespoons mayonnaise

Steps:

Butter an 8 x 12-inch glass baking dish. Cut toast into cubes. Layer on bottom of baking dish. Layer in cheese, vegetables, artichokes and crabmeat on top of bread cubes. Sprinkle with parmesan cheese. Repeat for a second layer. In large bowl, beat remaining ingredients together. Pour evenly over layered ingredients. Cover with plastic or aluminum wrap; refrigerate overnight. Remove in morning and preheat oven to 350 degrees. Bake 1 hour or a little more until a knife inserted in center comes out clean.