Rebecca's Seafood Casserole

This was my maternal grandmother’s recipe, but both sides of the family made this for holidays.

ingredients

2 cans crabmeat
1 lg jar chopped/sliced mushrooms
3 pounds medium sized shrimp, boiled and cleaned
2 cups Hellman’s mayonnaise
1 1/2 cans cream of mushroom soup
3 hard-boiled eggs, chopped (optional- I skip them)
dash of Worchestershire Sauce and cayenne pepper, to taste
4 buttons of garlic, crushed
Bread crumbs
1/2 stick butter, sliced
Almond slivers (optional)
Grated cheese (optional)

See full recipe

notes

Serve piping hot. Let guests wait for casserole, but do not let casserole wait for guests.

Source: Kimberly Moelk

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