Cheese & Crabmeat Casserole Recipe

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Cheese & Crabmeat Casserole Ingredients

1 lb old english cheese
8 slice bread without crust
5 eggs
1 pt milk
1/2 cup melted butter
1 can frozen crabmeat

A Recipe for
Cheese & Crabmeat Casserole

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This Recipe for Cheese & Crabmeat Casserole is one of thousands in the Recipes-to-go Cheese Cookbook.

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This is a recipe for Cheese & Crabmeat Casserole from the recipe cookbook of Recipes-to-go (Cheese)

Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

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Cheese & Crabmeat Casserole

Red meat is not bad for you. Now blue-green meat, that’s bad for you!
Tommy Smothers

Cheese & Crabmeat Casserole Directions

Cube bread and cheese. Alternate layers of cheese, bread and crabmeat
(twice) in buttered casserole. Beat eggs, milk and melted butter and
pour over the layered mixture. Bake in a pan of water at 350 degrees
for 1 to 1 1/2 hours. Serve with sauce: 1 can of mushroom soup,
undiluted and heated. Randy Rigg

Serves: 1

Cheese & Crabmeat Casserole Recipe brought to you by Recipes To-Go

Cheese & Crabmeat Casserole Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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