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    • 1/2 lb Crabmeat, fresh
    • 1 1/2 lb Shrimp, medium


    • 1 (8-oz.) pkg. Mushrooms, fresh
    • 1 Shallot

    Pasta & Grains

    • 3/4 cup White rice, regular long-grain

    Baking & Spices

    • 1/2 cup All purpose or unbleached flour
    • 1/4 tsp Pepper
    • 1/2 tsp Seasoned salt

    Bread & Baked Goods

    • 1 cup Progresso italian style bread crumbs


    • 1 pint Half-and-half
    • 12 tbsp Margarine or butter
    • 1/2 cup Milk

    Beer, Wine & Liquor

    • 1/4 cup Sherry, dry


    • 1 1/2 cups Water

    Seafood Newburg Casserole

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    Seafood Newburg Casserole from This is a recipe I found in one of the grocery store recipes booklets. It is very rich tasting and the sherry just gives it a great accent. Since I don't have easy access to fresh seafood, I used the canned crab and it was fine. Although I haven't tried it, I would feel comfortable using scallops or any shellfish to make this dish.