Shrimp-And-Crab Bake

• 2 cans (10 3/4 oz.) condensed cream of shrimp soup
• 3 c. milk
• 1 lb. cleaned, deveined medium shrimp, cut in half crosswise
• 4 c. instant white rice
• 1 lb. imitation crabmeat, cut into bite-sized pieces
• 1 c. sweet red pepper, chopped
• 1 (10 oz.) pkg. frozen peas, slightly thawed
• 1 tsp. salt
• 2 tsp. Old Bay seasoning
• 1/2 tsp. black pepper
• 1 c. half-and-half
• 1 1/4 c. round butter crackers, crumbled (about 25 crackers)

1. Do not freeze this casserole.
2. Prepare a day ahead and refrigerate.
3. Whisk together 1 can of soup and the milk in large saucepan until well blended.
4. Bring to a boil over medium heat. Remove from heat; stir in shrimp and rice.
5. Cover; let stand for 5 minutes.
6. Put shrimp-soup mixture in a large bowl.
7. Stir in crab meat, sweet pepper, peas, other can of soup, seasonings and half-and-half.
8. Transfer mixture to a lightly oiled 13 x 9 x 2 baking dish.
9. (If serving next day, cover and refrigerate overnight.)
10. When ready to cook, heat oven to 375u0b0.
11. Bake, covered, for 55 minutes.
12. Uncover, scatter crackers over top.
13. Bake another 15 minutes or until golden brown.
14. Let stand for 10 minutes before serving.

condensed cream, milk, shrimp, instant white rice, imitation crabmeat, sweet red pepper, frozen peas, salt, bay seasoning, black pepper, butter crackers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=53056 (may not work)