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From Linda Larsen, Your Guide to Busy Cooks.
This recipe is an old favorite of my mother's. I remember her being asked for the recipe every time she served it.
2 (6 oz.) cans medium shrimp, drained 3-4 hard cooked eggs, sliced 4 oz. can sliced mushrooms, drained 6 oz. can crabmeat, drained and picked over 2 cups grated Havarti cheese 1/4 cup butter 3 Tbsp. flour 2 cups whole milk salt and white pepper to taste 1 cup bread crumbs 2 Tsp. melted butter
PREPARATION: Layer shrimp, eggs, mushrooms, crabmeat, and cheese in 1 quart casserole dish in order given.
Make a cream sauce as follows:
In heavy saucepan, melt 1/4 cup butter. Add flour and cook and stir constantly with a wire whisk until mixture bubbles. Cook for 1 minute. Add milk and stir constantly until mixture thickens and bubbles. Season to taste with salt and white pepper. Pour cream sauce over casserole. Mix bread crumbs and 2 Tbsp. melted butter and sprinkle over casserole. Bake at 325 degrees for 35-45 minutes, until bubbly and golden.