Louisiana Seafood Casserole

Louisiana Seafood Casserole
From the kitchen of Susan Davis

This is a hearty seafood casserole that is sure to please seafood lovers. This recipe provides an excellent main dish or compliment to any meal with generous portions for eight. The leftovers are great from the freezer.

1 package cream cheese (8 oz)
1 stick plus two tablespoons margarine or butter
1 pound shrimp (peeled)
1 large onion (chopped)
1 bell pepper (chopped)
2 ribs of celery (chopped)
1 can mushroom soup
1 small can mushrooms (drained)
1 Tablespoon garlic salt
1 teaspoon Tabasco sauce
1/2 teaspoon crushed red pepper
1 pint crab meat
3/4 cup cooked rice
1/2 cup sharp cheddar, grated
1/2 cup cracker crumbs

Melt cream cheese and stick of butter, set aside. Saut shrimp, onion, pepper and celery in two tablespoons butter. Add melted cream cheese and butter mixture. Add soup, mushrooms, seasonings, crab meat and rice. Mix well, place in two-quart casserole, and top with grated cheddar and cracker crumbs. Bake at 350 degrees 20 - 30 minutes until bubbly and crackers begin to brown.