Prep 30 mins
Cook 25 mins
This is from Vol 29 no. 9 of Michegan County Lines. Cooktime really depends on when you put it in the oven. if everything is still hot from the stovetop, 15 minutes should do it. If you have let come down to room temp, then you will probably need more, just be careful to watch it and not let it burn.
- 1⁄2 cup butter or 1⁄2 cup margarine
- 3⁄4 cup chopped onion
- 3⁄4 cup chopped green pepper
- 1 (6 ounce) can mushrooms, drain and save juice
- 1⁄2 cup flour
- 2 teaspoons salt
- 1⁄4 teaspoon pepper
- 1 (10 1/2 ounce) can cream of shrimp soup
- 3 cups milk
- 1 1⁄2 cups shredded sharp cheddar cheese
- 1 tablespoon lemon juice
- 1 teaspoon dry mustard
- 1⁄2 teaspoon Worcestershire sauce
- 1 lb cooked lobster meat
- 1 lb cooked shrimp
- 1⁄2 lb cooked crabmeat, picked over for cartilage
- 1 lb thin spaghetti, broken in half
- 1⁄3 cup grated parmesan cheese
- In a 3-quart saucepan, melt butter or margarine; add onion, green pepper and mushrooms. Cook over medium heat until onion is soft; stir in flour, salt and pepper.
- Add cream of shrimp soup and then add milk gradually; cook stirring constantly until thickened.
- Stir in cheese, lemon juice, mustard, Worcestershire sauce and liquid from mushrooms; cook until cheese melts.
- Break lobster and crab into pieces. Add lobster, crab and shrimp to sauce.
- Meanwhile, cook spaghetti according to package directions and drain.
- Pour cooked pasta into a shallow ovenproof casserole dish that has been sprayed with cooking spray.
- Pour seafood mixture over pasta. Sprinkle with Parmesan cheese.
- Bake at 350Â° 15 minutes, then put under the broiler until the cheese browns slightly.