Seafood Delight

★★★★★ 4 Reviews
Vickie_Raven avatar
By Vickie Raven
from Ludington, MI

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

Blue Ribbon Recipe

Super savory and creamy, this is a delight for the senses!

— The Test Kitchen @kitchencrew
serves 8-10
prep time 1 Hr
cook time 1 Hr
method Bake


  •   18 slice
    dense white bread
  •   2 c
  •   1 c
  •   4 large
  •   1 medium
    diced green pepper
  •   1 small
    jar chopped pimentos
  •   3/4 c
    chopped celery
  •   1/4 c
    chopped onions
  •   1 can(s)
    sliced mushrooms (drained)
  •   2 can(s)
    crabmeat drained or chopped crab lumps
  •   1 can(s)
    cream of mushroom soup
  •   2 c
    shredded cheddar cheese
  •   1 stick

How To Make

  • 1
    Trim crust from bread, butter both sides. Layer half of slices on bottom of 9X13 baking dish.
  • 2
    Combine 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.
  • 3
    Cover 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!!!