Crab Tuna Souffle

Takes some preparation, but makes a great dish for special occasions.

• Ready In: 4 hrs 15 mins
• Serves: 8

Ingredients

• 1 (6 ounce) can  crabmeat, liquid removed and flaked
• 1 (6 ounce) can tuna, liquid removed and flaked
• 4  cups  French bread, cubed
• 8  ounces muenster cheese, cubed
• 4  eggs
• 3  cups milk
• 3  tablespoons butter
• 2  tablespoons fresh parsley, chopped
• 1  teaspoon onion
• 2  teaspoons mustard powder

Directions

1. Combine the crabmeat and tuna in a small bowl.
2. 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.
3. Repeat the layers twice making sure to end with cheese and parsley on top.
4. 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.
5. Cover and refrigerate for 3 hours (at least) or overnight, if possible.
6. 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.