Crab Tuna Souffle

My dad used to make this recipe when I was a child. It was the only way I would eat seafood. Now that I've become a seafood lover, I really enjoy this one even more! Good for special occasions since it has to be chilled overnight.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 35 mins
• Calories: 419 Calories

Ingredients

• 4 eggs
• 3 tablespoons butter
• 3 cups milk
• 2 tablespoons chopped fresh parsley
• 2 teaspoons mustard powder
• 1 teaspoon grated onion
• 1 (6 ounce) can crabmeat, drained and flaked
• 1 (5 ounce) can tuna, drained and flaked
• 4 cups cubed French bread
• 8 ounces Muenster cheese, cubed

Recipe Instructions

Step 1

In a small bowl, stir together the crabmeat and tuna. Place a layer of bread cubes in the bottom of a 1 1/2 quart casserole dish. Cover with a layer of the crab and tuna, then a layer of cheese and a sprinkle of parsley. Repeat layers 2 more times ending with cheese and parsley on top.

Step 2

In a medium bowl, whisk together the eggs, milk, butter, mustard powder and onion. Pour over the layers in the dish. Cover and refrigerate for at least 3 hours, or overnight.

Step 3

Preheat the oven to 350 degrees F (175 degrees C). Let the dish come to room temperature while the oven preheats.

Step 4

Bake uncovered for 1 hour and 15 minutes in the preheated oven, or until puffed and golden.