Seafood Casserole

• 1/2 c. chopped onion
• 1/2 c. chopped celery
• 1/2 c. green pepper
• 1/2 c. red pepper
• 1 small can mushrooms
• 3/4 lb. shrimp, peeled and cut in half
• 3/4 lb. scallops
• 1 can Bookbinders lobster bisque or 1 can shrimp soup or 1 pkg. Knorr Newberg sauce, made as directed

1. Cook onion, pepper and celery until soft in 1 tablespoon oil. Add seafood.
2. Simmer gently until seafood is cooked, about 5 minutes.
3. Add drained mushrooms.
4. Add lobster bisque or shrimp soup or Newberg sauce and 1/2 cup milk.
5. Newberg sauce is made with milk; do not add extra.
6. Pour all into casserole dish.
7. Sprinkle top with grated cheese and bake at 350u0b0 for 1/2 hour.
8. Serve with rice.
9. If serving more than 6, use 1 pound each of the seafood. One can of crabmeat may also be added.

onion, celery, green pepper, red pepper, mushrooms, shrimp, scallops, bookbinders

Taken from www.cookbooks.com/Recipe-Details.aspx?id=874833 (may not work)