We moved from Lansing Michigan to Ludington Michigan and moved to beautiful Hamlin Lake. Of course as a young girl wanting to be in the kitchen with her Mom, we had LOTS of company on weekend, with me often asking when the hotel would close. This was a classic on weekends and a joy to make with my Mom. We served as a brunch or lunch casserole often adding homemade treats to go along. This recipe is easy, serves alot and is YUMMY!!! Such a delight to make with Mom. XOXO V
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18 slicedense white bread
1 mediumdiced green pepper
1 smalljar chopped pimentos
1 can(s)sliced mushrooms (drained)
2 can(s)crabmeat drained or chopped crab lumps
1 can(s)cream of mushroom soup
2 cshredded cheddar cheese
1Trim crust from bread, butter both sides.
Layer half of slices on bottom of 9X13 baking dish.
2Combine all other ingredients except soup & cheese….(save those for next day) into a bowl and stir, Pour 1/2 mixture on top of one layer of bread, add other half of bread and pour remaining ingredients on top of last layer of bread.
3Cover with saran wrap & refrigerate overnight.
Next day, combine soup & shredded cheese.
Spread over top of layer of bread.
Bake at 350 degrees 1 hour.
Serve with crisp salad and white wine and ENJOY!!!