Seafood Casserole For Christmas Eve From The Farmhouse

• The Main Thing
• 1/2 cup butter
• 1/2 cup chopped green pepper
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 2 (4 ounce) cans mushroom stems and pieces, drained
• Roux
• 2/3 cup flour
• 1/2 teaspoon minced garlic (1 clove pressed)
• 1/2 teaspoon salt
• 1/4 teaspoon paprika
• 1/4 teaspoon ground red pepper (optional)
• Sauce
• 1 (10 3/4 ounce) can cream of shrimp soup or (10 3/4 ounce) can cream of celery soup
• 2 cups milk
• Some More Main Thing Ingredients
• 2 lbs frozen shrimp, thawed (cooked, tails off)
• 1 (16 ounce) package frozen imitation crabmeat, thawed
• 1 (8 ounce) can water chestnuts, sliced, drained
• Topping
• 1/4 cup butter, melted
• 1 cup breadcrumbs
• 1 cup shredded sharp cheddar cheese
• Serve With
• French bread, sliced, garlic-buttered

1. Melt butter over medium-high heat; saute green pepper, onion, and celery until tender (5 minutes?); stir in mushrooms.
2. Sprinkle flour over veggies, stir and cook for ONE minute; add garlic and remaining Roux ingredients.
3. Whisk in the Sauce ingredients; cook for ONE minute, until thickened.
4. Preheat oven to 350; grease a 13x9 pan.
5. Combine remaining Main Thing ingredients in the cake pan, pour sauce over and toss lightly to coat.
6. Combine Topping ingredients in a small bowl, sprinkle evenly over the casserole.
7. Bake, uncovered for 30 minutes until bubbly.
8. At the last 15 minutes, pop in a loaf of sliced and garlicky-buttered French bread (wrapped in foil for optimum delicious-ness).

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Taken from www.food.com/recipe/seafood-casserole-for-christmas-eve-from-the-farmhouse-319564 (may not work)