Bayou Country Seafood Casserole

• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 celery rib, chopped
• 6 tablespoons butter
• 1 garlic clove, minced
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 pound uncooked shrimp, peeled and deveined
• 1-1/2 cups cooked rice
• 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
• 4 slices day-old bread, cubed
• 3/4 cup half-and-half cream
• 1/4 cup chopped green onion tops
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Dash cayenne pepper
• 2 tablespoons butter, melted
• 1/3 cup dry bread crumbs
• 2 tablespoons snipped fresh parsley

1. In a large skillet, saute the onion, green pepper and celery in butter until tender. Add garlic; cook 1 minute longer. Add soup and shrimp; cook and stir over medium heat 10 minutes or until shrimp turn pink. Stir in the rice, crab, bread cubes, cream, onion tops and seasonings.
2. Spoon into a greased 2-qt. baking dish. Combine topping ingredients; sprinkle over casserole. Bake uncovered at 375u0b0 for 25-30 minutes or until heated through.

onion, green pepper, celery, butter, garlic, condensed cream, shrimp, rice, crabmeat, bread, cream, green onion, salt, pepper, cayenne pepper, butter, bread crumbs, parsley

Taken from www.tasteofhome.com/recipes/bayou-country-seafood-casserole/ (may not work)