SEAFOOD TETRAZINI
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4 or 6 quart Dutch oven
11-inch skillet and cover

Ingredients:

• 1/2 pound spaghetti
• 3 tablespoons butter
• 1 small onion, chopped
• 1/2 pound fresh mushrooms, washed and sliced or one 6 ounce can sliced mushrooms, drained
• 1 can (10-12 ounces) condensed tomato soup
• 1-1/2 cups shrimp, fresh or canned
• 1-1/2 cups crabmeat, fresh or canned
• 1/2 pound sharp cheddar cheese, grated
• 2-1/4 cups tomato juice
• Salt and pepper to taste

Preparation:

1. Cook spaghetti in Dutch oven according to package directions. Cook slightly underdone. Drain and set aside.
   
   
2. In the 11-inch skillet, melt butter over medium heat until it sizzles. Sauté onions and mushrooms in butter. When onions and mushrooms are tender, put into a mixing bowl. Allow some of the butter to remain in the skillet and be sure it covers the sides as well as the bottom.
   
   
3. In the mixing bowl with the onions and mushrooms, combine soup, shrimp, crabmeat, spaghetti, half the cheese, tomato juice and seasonings. When thoroughly mixed, turn combined ingredients into well-buttered 11-inch skillet. Sprinkle with remaining cheese. Begin cooking over medium or medium-low heat for about 5 minutes or until the cover spins freely. Reduce heat to low and cook for 30 minutes. Place cover ajar for the final 5 minutes of the cooking time for best results.

Serves 4