Crab Tuna Souffle Recipe
- 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
- 2 tablespoons chopped fresh parsley
- 4 eggs
- 3 cups milk
- 3 tablespoons butter
- 2 teaspoons mustard powder
- 1 teaspoon grated onion
- 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.
- 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.
- Preheat the oven to 350 degrees F (175 degrees C). Let the dish come to room temperature while the oven preheats.
- Bake uncovered for 1 hour and 15 minutes in the preheated oven, or until puffed and golden.
