Seafood Bounty Casserole

• 8 oz. cream cheese, softened
• 3/4 c. butter
• 1 (10 oz.) can mushroom soup
• 1 large chopped onion
• 1/2 chopped green bell pepper
• 2 chopped celery stalks
• 1 lb. peeled and deveined shrimp
• 1 lb. fresh crabmeat
• 1 1/2 c. cooked rice
• Creole seasoning to taste
• crushed, round butter-flavored crackers

1. Preheat oven to 350u0b0.
2. Melt cream cheese and 1/2 cup butter together in a large saucepan.
3. Add soup and cook on low heat until smooth.
4. Saute onions, green peppers and celery in remaining 1/4 cup butter in skillet.
5. Add shrimp.
6. Saute until shrimp turn pink.
7. Add crabmeat, rice and seasoning; mix well.
8. Fold in soup mix.
9. Spoon into a shallow 3-quart casserole dish.
10. Top with cracker crumbs.
11. Bake for 30 minutes.
12. Yield:
13. 8 servings.

cream cheese, butter, mushroom soup, onion, green bell pepper, celery stalks, shrimp, fresh crabmeat, rice, crackers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=304321 (may not work)