Seafood Casserole



1 tablespoon olive oil

2 shallots, peeled and minced

1/2 cup mushrooms, sliced

8 ounces shrimp, small, peeled and cooked

8 ounces crabmeat (canned)

5 eggs

2 cups milk

1 teaspoon dill weed

1 cup Swiss cheese, grated

1 cup Mozzarella, grated

16 ounces white bread, crust trimmed



Heat the oil in a skillet. Add the shallots and mushrooms. Cook for 3 minutes. Set aside.

Lightly beat the eggs. Stir the milk and dill into the eggs. Set aside.

Lightly oil a medium casserole dish. Add a layer of bread. Top with 1/2 of the seafood, shallots and mushrooms. Top with 1/3 of the cheeses. Add a layer of bread topped with the remaining seafood, shallots, and mushrooms. Top with 1/3 of the cheeses. Top with a final layer of bread.

Slowly pour the egg mixture over the casserole. Top with the remaining cheeses. Cover and refrigerate overnight.

Pre-heat the oven to 350.

Place the casserole on a cookie sheet. Bake for 1 hour or until lightly browned.

Serves 4 to 6