Seafood Bounty Casserole - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350\u00b0.
Melt cream cheese and 1/2 cup butter together in a large saucepan.
Add soup and cook on low heat until smooth.
Saute onions, green peppers and celery in remaining 1/4 cup butter in skillet.
Add shrimp.
Saute until shrimp turn pink.
Add crabmeat, rice and seasoning; mix well.
Fold in soup mix.
Spoon into a shallow 3-quart casserole dish.
Top with cracker crumbs.
Bake for 30 minutes.
Yield:
8 servings.