Number Served: 4
3-4 cups crabmeat (cooked)
3 cans (10 3/4 oz.) mushroom soup
2 cups grated Cheddar cheese
1 teaspoon celery salt
1 green pepper, chopped
1/2 cup sliced mushrooms, sauteed
Buttered bread crumbs
Put soup and cheese into double boiler until cheese is melted.
Add celery salt, green pepper, mushrooms and crabmeat.
Pour into a casserole dish and cover top with crumbs.
Bake at 350 degrees F for about 30 minutes or until browned and bubbly.
Notes & Variations:
Cooked lobster or halibut may also be used.
Contributor: Bob Kolowith, RRGC