Seafood Casserole

• 1 (8 oz.) pkg. nonfat cream cheese
• 3/4 c. margarine, divided
• 2 c. chopped onion
• 1 c. chopped green bell pepper
• 3/4 c. chopped celery
• 2 c. sliced fresh mushrooms
• 1 lb. shrimp, peeled and deveined
• 1 (10 oz.) can mushroom soup
• 1 tsp. hot pepper sauce (Tabasco)
• 1/2 tsp. ground red pepper (chili powder)
• 1 lb. fresh crabmeat, rinsed (check for shells)
• 1 1/2 c. cooked rice

1. Melt cream cheese and 1/2 cup margarine in large skillet. Brown onion, celery, pepper and mushrooms in remaining margarine. Add shrimp; saute until shrimp are pink.
2. Drain slightly.
3. Add soup, garlic salt, red pepper, pepper sauce, crabmeat, rice and melted cheese, along with cream cheese and margarine mixture. Combine gently.
4. Place in shallow casserole dish.
5. Top with Ritz cracker crumbs and grated cheese.
6. Bake at 350u0b0 for 30 to 35 minutes.

nonfat cream cheese, margarine, onion, green bell pepper, celery, mushrooms, shrimp, mushroom soup, hot pepper, ground red pepper, fresh crabmeat, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=759124 (may not work)