12 slices bread

2 c. chopped crawfish tailmeat

1 c. thinly sliced celery

1 sm. onion, finely chopped

1 can sliced water chestnuts, drained

1 4-oz. can sliced mushrooms

2 c. milk

1 c. mayonnaise

4 eggs, beaten

2 cans cream of shrimp soup

1/2 c. grated Cheddar cheese

Remove crusts from bread. Cube 6 slices and spread on bottom of 13″ x 9″ baking dish. Combine crawfish, celery, onion, water chestnuts, and mushrooms. Spread over bread cubes. Season with salt and pepper to taste. Cube remaining bread and top crawfish mixture. Mix eggs, milk and mayonnaise. Pour over casserole. Cover and refrigerate overnight. When ready to bake, remove from refrigerator and top casserole with the cream of shrimp soup. Bake, uncovered, at 325 degrees for 45 minutes. Remove from oven and sprinkle with Cheddar cheese. Bake 15 minutes longer. Serves 8-10.