Casserole, Blend of the bayou, from taste of Home

By Floridaberry

Really delicious, Dick loves

Ingredients

• 1 package (8 ounces) cream cheese, cubed
• 4 tablespoons butter, divided
• 1 large onion, chopped
• 2 celery ribs, chopped
• 1 large green pepper, chopped
• 1 pound cooked medium shrimp, peeled
• and deveined
• 2 cans (6 ounces each) crabmeat drained,
• flaked and cartilage removed
• 1 can (10-3/4 cunces) condensed cream
• of mushroom soup, undiluted
• 3/4 cup cooked rice
• 1 jar (4-1/2 ounces) sliced mushrooms,
• drained
• 1 teaspoon garlic salt
• 3/4 teaspoon hot pepper sauce
• 1/2 teaspoon cayenne pepper
• 3/4 cup shredded cheddar cheese
• 1/2 cup crushed butter-flavored
• crackers
• (about 12 crackers)

Preparation

Step 1

1. In a small saucepan, cook and stir the cream cheese and two tablespoons butter over low heat until melted and smooth; set aside

2. In a large skillet, saute the onion, celery and green pepper in remaining butter until tender. Stir in the shrimp, crab, soup, rice, mushrooms, garlic salt, pepper sauce, cayenne and reserved cream cheese mixture.

3. Transfer to a greased 2-qt baking dish. Combine cheddar cheese and cracker crumbs; sprinkle over the top. Bake, uncovered, at 350 degrees for 25-30 minutes or until bubbly.