Baked Crab And Vegetable Casserole Recipe

About this recipe

A hearty pescatarian casserole featuring crab, fresh vegetables, and a creamy mushroom base, perfect for a satisfying dinner.

Ingredients

• 430Ml Hellmanns Mayonnaise Squeeze Real
• 100 g Sambar Onion Peeled
• 250 g Organically Grown Green Capsicum
• 100 g Celery
• 125 g White Shimeji Mushroom (Anabe)
• 250 g D'Lecta Feta
• 400 Ml Kara Coconut Cream
• 200 g Organigram Chia Seeds
• 1 ltr Alt Co Oat Beverage Drink
• 1 pc (52 g) On1Y Paprika Powder
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 200 g Food Library The Magic Of Nature Hungarian Sweet Paprika Powder

Instructions

1. 1. Preheat your oven to 325°F (165°C) and grease a 9 x 12-inch baking dish.
2. 2. Lay 4 slices of bread evenly on the bottom of the prepared baking dish.
3. 3. In a large bowl, mix 2 cups of crab meat, 1/2 cup mayonnaise, 1 finely chopped onion, 1 finely chopped green pepper, 1 cup chopped celery, 1/4 cup slivered almonds, and a pinch of salt and pepper until well combined.
4. 4. Spread the crab and vegetable mixture evenly over the bread layer in the baking dish.
5. 5. Place the remaining 4 slices of bread on top of the crab mixture to form a second layer.
6. 6. In a separate bowl, whisk together 4 eggs and 3 cups of milk until fully combined. Pour this mixture evenly over the layers in the baking dish.
7. 7. Cover the dish and refrigerate overnight to allow the flavors to meld.
8. 8. Remove the dish from the refrigerator and bake in the preheated oven for 15 minutes.
9. 9. Take the dish out of the oven and pour 1 cup of cream of mushroom soup evenly over the top. Optionally, add a splash of cooking sherry for extra flavor.
10. 10. Sprinkle 1/2 cup grated cheese and a dash of paprika over the top.
11. 11. Return the dish to the oven and bake for an additional 1 hour at 325°F (165°C) until the top is golden and bubbly.
12. 12. Remove from the oven, let it cool slightly, and serve warm. Enjoy your delicious baked crab and vegetable casserole!