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Berkeley Seafood Casserole

2 cans cream of Shrimp soup
2 (4 oz.) cans mushrooms, save liquid
2 Tbsp. lemon juice
2 tsp. soy sauce
2 tsp. celery salt
2 cups shredded Swiss and Parmesan cheese, mixed
1 lb. Crab Meat (fresh, frozen, canned or imitation)
2 lbs. Shrimp
1 lb. fine noodles, cooked

Heat soup, add mushrooms, lemon juice, soy sauce, celery salt. When thoroughly heated add cheeses, Crab, and Shrimp. Use mushroom liquid to thin if mixture is too thick.

Spread boiled noodles in bottom of buttered casserole. Pour hot mixture over; cover loosely and bake at 375 F for 25-30 minutes.

Serves 12

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