Seafood Casserole

• 3/4 c. butter
• 1 1/2 lb. fresh mushrooms, sliced
• 3/4 c. flour
• dash of garlic salt
• 3 c. chicken broth
• 1 c. heavy cream
• 2 c. light cream
• few drops Tabasco
• 1 lb. fresh crabmeat
• 1 1/2 lb. cooked scallops or lobster meat (I use lobster)
• 2 lb. cooked shrimp
• 1/4 c. dry sherry, warmed
• 1 c. grated Parmesan cheese
• 1 Tbsp. salt
• 2 Tbsp. yellow mustard
• 1 tsp. lemon juice

1. Melt butter in large saucepan.
2. Add mushrooms and saute a few minutes.
3. Stir in flour and garlic salt.
4. Gradually add chicken broth and cream.
5. Stir until smooth and thickened.
6. Add seasonings.
7. Combine with seafood and mix well.
8. Put in 4 to 5 quart casserole and bake in 350u0b0 oven for 20 minutes.
9. Remove from oven and add sherry.
10. Sprinkle cheese on top.
11. Continue baking until golden and bubbly.
12. Serves 10 to 12.

butter, fresh mushrooms, flour, garlic, chicken broth, heavy cream, light cream, fresh crabmeat, lobster, shrimp, dry sherry, parmesan cheese, salt, yellow mustard, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=206300 (may not work)