BLEND IN THE BAYOU now known as SEAFOOD CASSEROLE EXTRAODINAIRE

Magazine Mondays is hosted by Ivonne over at Cream Puffs in Venice

I really intended to stick with this recipe as it was written, really I did! But, as I read it more closely I felt some changes coming on. You know that feeling you get when you realize hubby won't like ingredient 5 or your son would hate ingredient x, etc... The more I messed with the recipe the further it got from what the intended.

So here is their recipe as written:

BLEND IN THE BAYOU

8 ounces cream cheese

4 tablespoons butter, divided

1 large onion, chopped

2 celery ribs, chopped

1 large green pepper, chopped

1 pound cooked medium shrimp, peeled and deveined

2 - 6 ounce cans crabmeat, drained and flaked

1 can cream of mushroom soup

3/4 cup cooked rice, prepared

4 1/2 ounce jar sliced mushrooms, drained

1 teaspoon garlic salt

3/4 teaspoon hot pepper sauce

1/2 teaspoon cayenne pepper

3/4 cup shredded cheddar cheese

1/2 cup crushed butter-flavored crackers

• In a small saucepan, cook and stir the cream cheese and 2 tablespoons butter over low heat until melted and smooth. Set aside.
• In a large skillet, saute the onion, celery and green pepper in remaining butter until tender.
• Stir in the shrimp, crab, soup, rice, mushrooms, garlic salt, pepper sauce, cayenne and cream cheese mixture.
• Transfer to a greased 2 quart baking dish.
• Combine crackers crumbs and cheese. Sprinkle over top.
• Bake, uncovered 25 minutes or until bubbly.

and here is the new recipe as made and enjoyed and savored as the plates were licked clean!

SEAFOOD CASSEROLE EXTRAODINAIRE
inspired by Taste of Home's Blend in the Bayou

8 ounces cream cheese

3 tablespoons butter, divided

1 large bunch green onions, chopped

4 large mushrooms, chopped 2 cloves garlic, minced

1 - 8 ounce package crabmeat, chopped & flaked

2 - 6 ounce cans white albacore tuna, drained and flaked

1 can cream of celery soup

3/4 cup cooked rice, prepared

1 teaspoon sea salt
1 teaspoon hot pepper sauce

1/2 teaspoon chili pepper

3/4 cup shredded cheddar/jack cheese

1/2 sleeve crushed butter-flavored crackers ( I used Keebler herb and butter)

• Preheat oven to 350 degrees.
  
• In a small saucepan, cook and stir the cream cheese, soup and 2 tablespoons butter over low heat until melted and smooth. Set aside.
• In a large skillet, saute the onion, mushrooms and garlic in remaining 1 tablespoon butter until tender.
• Stir in the tuna, crab, soup, rice, mushrooms, salt, pepper sauce, chili powder and cream cheese mixture.
• Transfer to a greased 2 quart baking dish.
• Sprinkle crackers over top.
• Bake, uncovered 25 minutes or until bubbly.
• Sprinkle with cheese and bake 5 minutes more.