Bayou Seafood Casserole

1 package 8 oz cream cheese
1 1/2 stick butter or margarine
2 large chopped onions
1 bell pepper chopped
2 celery ribs chopped
1/2 pound fresh sliced mushrooms or 1 large can mushroom bits and pieces
drained
1 pound peeled and de-veined shrimp
1 tbsp garlic salt
1 tsp Tobasco sauce
1/2 tsp red pepper
1 can cream of mushroom soup undiluted
1 1/2 cup cooked medium grain rice
1 pound fresh crabmeat
grated cheddar cheese
Ritz cracker crumbs

  1. In small sauce pan, melt cream cheese and 1 stick of butter together on low heat.
  2. In a separate pan, melt remaining 1/2 stick butter, add onions, bell pepper, celery, and mushrooms saute until vegetables are tender. Add shrimp and saute until shrimp are pink. Add garlic salt, Tabasco, red pepper, soup, rice, and cream cheese mixture; mix well.
  3. Gently spoon in crabmeat. Pour into 2-3 quart casserole dish, top with cracker crumbs and cheese. Bake at 350 degrees for 30 minutes

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