Vermont Seafood Casserole

Ingredients

• Ye cup butter
• 1 can frozen shimp soup, thawed
• Y, cup chopped green pepper
• 1 3¾ oz. can crabmeat, drained
• 1 4¾ oz. can tiny shrimp, drained
• Y. cup sliced celery
• *; cup flour
• Ye tsp. garlic salt
• Y. tsp. salt
• % tsp. paprika
• y, tsp. cayenne
• 2 cups milk
• Y2 cup grated cheddar cheese
• Y2 cup fine bread crumbs
• 2 tbsp. butter for topping

Method

1. 1

   Melt butter in a 2 quart pan.

2. 2

   Add green pepper, onion and celery and saute until tender.

3. 3

   Stir in flour, garlic salt, salt, paprika, and cayenne.

4. 4

   Add milk: stir constantly until smooth.

5. 5

   Add soup, crabmeat, shrimp, mushrooms, and water chestnuts.

6. 6

   Put in a 2 quart casserole; top with cheese, crumbs, and butter.

7. 7

   Bake at 350° for 15 to 25 minutes.

As published

This recipe was extracted from Congressional cook book (1900) by James T. Broyhill, page 7. The excerpt below is the record exactly as published.

Vermont Seafood Casserole Ye cup butter 1 can frozen shimp soup, thawed Y, cup chopped green pepper 1 3%4 oz. can crabmeat, drained Y, cup chopped onion 1 4% oz. can tiny shrimp, drained Y. cup sliced celery 1 4 oz. can mushroom pieces, drained *; cup flour 1 5 oz. can water chestnuts Ye tsp. garlic salt drained, halved Ye tsp. salt Y. cup grated cheddar cheese % tsp. paprika Y2 cup fine bread crumbs y, tsp. cayenne 2 tbsp. butter for topping 2 cups milk

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