Blend of the Bayou Casserole

By smmthill

Ingredients

• 1 (8 oz) package cream cheese
• 4 T butter or margarine, divided
• 1 Large onion
• 2 celery ribs, chopped
• 1 Large green pepper, chopped
• 1 Lb cooked medium shrimp, peeled and deveined
• 2 (6 oz.) cans crabmeat- drained, flaked and cartilage removed
• 1 (10.75 oz.) can condensed cream of mushroom soup, undiluted
• 1 (4.5 oz.) jar sliced mushrooms, drained
• 1 teaspoon garlic salt
• 3/4 teaspoon hot pepper sauce
• 1/2 teaspoon cayenne pepper
• 3/4 cup cooked rice
• 3/4 cup shredded Cheddar cheese
• 1/2 cup crushed butter-flavored crackers (Ritz)

Preparation

Step 1

1. In a small saucepan, cook and stir the cream cheese and 2 T butter over low heat until melted and smooth. In a large skillet, saute the onion, celery, and green pepper in remaining butter until tender. Stir in the shrimp, crab, cream cheese/butter mixture, soup, mushrooms, garlic salt, hot pepper sauce, cayenne and rice.
2. Transfer to a greased 2-qt. baking dish. Combine cheese and cracker crumbs; sprinkle over the top. Bake, uncovered, at 350 degrees F for 25-30 minutes or until bubbly.