Seafood Newburg - cooking recipe

Ingredients

2 cans cream of mushroom soup
2 Tbsp. Dijon mustard
salt and pepper to taste
1 large bag grated Cheddar cheese
1 can evaporated milk
1 bag frozen cooked ready to eat shrimp, thawed and drained
1/2 to 1 lb. small scallops
1 large onion, chopped
garlic powder to taste
margarine (enough to saute onion and seafood)

Preparation

Saute onion, shrimp and scallops until scallops are done. Drain and set aside.
Mix soup, mustard, salt, pepper and garlic powder.
Heat on medium-low until hot, stirring often so it doesn't stick.
After thoroughly heated, add cheese, stirring until melted. Fold seafood into soup mixture.
Serve over rice.