Patti's Seafood Newburg Casserole

Serves 8

2 pounds shrimp, shelled
2 pounds scallops
2 10-oz cans cream of shrimp soup, divided
6 tablespoons flour
1 5-oz can evaporated milk
¼ cup plus 1 tablespoon sherry
¼ cup mozzarella cheese
1 cup round buttery crackers, crushed
3 tablespoons butter, melted

• Preheat oven to 350
• Cook shrimp and scallops in 1-inch boiling water for 2 minutes. Set aside
• Make paste using ½ can of soup and the flour
• Place remaining soup in a large skillet
• Add paste to remaining soup. Stir well
• Add evaporated milk and sherry; heat but do not boil
• Add mozzarella cheese and allow to melt
• Place seafood in greased 13x9-inch casserole
• Top with sauce
• When ready to bake, combine cracker crumbs and melted butter. Sprinkle evenly over the top of casserole
• Back uncovered for 30 minutes or until hot and bubbly