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Seafood Casserole

1 lb. Halibut
1 lb. Scallops
1/4 cup flour
4 Tbsp. butter
1 1/2 cups mushroom soup
1/2 lb. mushrooms, sauteed
3/4 lb. any grated cheese, nippy old best
1/2 cup sherry or to taste
1 tin Shrimp
1 tin Crab or Lobster or more (if desired)

Simmer Halibut and Scallops in top of double boiler.

Make sauce: Add mushrooms to butter and saute. Remove with slotted spoon and set aside. Add flour to butter; mix well and add soup, cheese, sherry, sauteed mushrooms. Stir constantly until thickened. Add flaked Halibut, Scallops, Shrimp, and Crab or Lobster to sauce and serve on hot rice. Can be reheated next day, if desired, and used creamed in patty shells.

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