Recipe: Crab Tuna Souffle
Description: Make and share this Crab Tuna Souffle recipe from Food.com.
Ingredients: [{"text": "1 (6 ounce) can crabmeat, liquid removed and flaked"}, {"text": "1 (6 ounce) can tuna, liquid removed and flaked"}, {"text": "4 cups French bread, cubed"}, {"text": "8 ounces muenster cheese, cubed"}, {"text": "4 eggs"}, {"text": "3 cups milk"}, {"text": "3 tablespoons butter"}, {"text": "2 tablespoons fresh parsley, chopped"}, {"text": "1 teaspoon onion"}, {"text": "2 teaspoons mustard powder"}]
Instructions: Combine the crabmeat and tuna in a small bowl.
Put one layer of bread cubes on the bottom of a 1 1/2 qt casserole dish. Add another layer of the crab and tuna, then a layer of cheese and a pinch of parsley.
Repeat the layers twice making sure to end with cheese and parsley on top.
Whisk together the milk, butter, eggs, mustard powder and onion in a medium sized bowl. Then pour that mixture over the layers in the casserole dish.
Cover and refrigerate for 3 hours (at least) or overnight, if possible.
Preheat your oven to 350 degrees. Remove the dish and let it come to room temperature. Bake uncovered for 1 hour and 15 minutes, or until puffed and golden in color.
