Crab Dip Casserole Recipe
- 2 cans crabmeat drained
- 1 cup mayonnaise mixed with a little bit of ketchup
- 1 teaspooon pickle relish
- 1/2 can cream of mushroom soup
- 1/3 cup grated cheddar cheese
- mushrooms (optional)
Mix crabmeat, mayonnaise and pickle relish.
Add soup and mix.
Add cheese (hold back a little bit of the cheese to sprinkle on top) and mix well.
Bake at 325 degrees for about 60 minutes. Serve hot.