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Scallop Casserole

1 lb. Bay Scallops
1 package fresh mushrooms
2-3 Tbsp. butter
3 Tbsp. flour
1 can cream of mushroom soup
1 (12 oz.) can evaporated milk


Sauce - melt butter, add flour and stir. Add evaporated milk. Stir until sauce thickens. Add 1 can cream of mushroom soup. Saute sliced fresh mushrooms. Add Scallops briefly at end. Mix Scallops and mushrooms with sauce. Add mixture to casserole. Cover with bread crumbs. Cook at 350-375 F for 1/2 hour, or until bubbling.





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