Seafood Casserole Recipe

• 1 stick butter
• 1/2 c. water
• 2 Large eggs
• 1 can mushroom pcs, liquid removed
• 1/2 lb small shrimp, shelled & deveined
• 1/2 lb scallops
• 1/2 pkg artificial crabmeat(optional)
• 1/2 small bag Pepperidge Farms herb stuffing mix, coarsely crushed
• 1 lb cod, haddock or possibly any mild white fish
• thick white sauce
• 1 7 ounce can minced clams (don't drain)

1. Heat butter in 3 quart saucepan, remove from heat and cold add in water, Large eggs, seasonings (salt pepper and garlic pwdr to taste).
2. Add in shrimp, scallops, crab and coarsley crushed stuffing mix.
3. Combine well to create a fairly moist stuffing (add in more water if necessary).
4. Place fish in 8x11 baking dish, top with stuffing mix, and cook in a 350 degree oven till fish flakes nicely and shrimp and scallops are done (about 20-25 min).
5. Meanwhile, prepare a very thick white sauce with 2 c. lowfat milk, flour and butter.
6. Cold slightly and add in canned clams with their liquid.
7. Stir till smooth.
8. Serve casserole topped with the clam sauce.

butter, water, eggs, mushroom, shrimp, scallops, stuffing mix, cod, white sauce

Taken from cookeatshare.com/recipes/seafood-casserole-52000 (may not work)