Recipe(tried): Wilma's Seafood Casserole - Roxie, Utah...for your ladies golf luncheon

When you mentioned that it was a golf luncheon, my first thought went to looking in Tea Time at the Masters a cookbook from the Junior League of Augusta, Georgia. Many of the recipes are served at golf functions or have been submitted by famous golfers and/or their wives. The following recipe is wonderful and rich so you can get by with smaller portion servings. It is ALWAYS a hit with a green salad and a croissant.

WILMA'S SEAFOOD CASSEROLE

1/2 cup green pepper, chopped
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup margarine
2/3 cup flour
1/2 tsp. garlic, minced
1/2 tsp. salt
1/4 tsp. paprika
dash of red pepper
1 (10-3/4 oz.)can Campbell's shrimp soup
2 cups milk
1 7 oz. can crab meat or 1 6 oz. package frozen snowflake crab meat, drained
1 12 or 18 oz. package frozen shrimp
1 8 oz. can water chestnuts, sliced
1 4 oz. can sliced mushrooms
2 Tbsp. butter, softened
1/2 cup sharp Cheddar cheese, grated
1/2 cup bread crumbs

Saute green pepper, onion and celery in margarine.

Stir in flour and cook 1 minute.

Add seasonings. Stir in soup. Add milk and stir until thick.

Combine crab meat, shrimp, water chestnuts and mushrooms. Mix well. Place in a 2 quart casserole. Pour sauce on top.

Combine butter, cheese and crumbs. Sprinkle over casserole.

Bake at 350 deg. for 30-35 minutes.

Serves 6