2 cans (4 ounces each) sliced mushrooms
2 tablespoons butter or margarine
4 cans (about 10 ounces each) condensed cream of shrimp soup
2 cans (7 1/2 ounces each) crabmeat, drained and cartilage removed
4 cans (4 1/2 ounces each) shrimp, drained
2 cans (5 ounces each) lobster, drained and broken apart
1 cup milk
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/8 teaspoon cayenne red pepper
1/4 cup sherry
Crisp Croustades (below)

In Dutch oven or roasting pan, cook and stir mushrooms (with liquid) in butter until heated through. Stir in remaining ingredients except sherry and croustades. Heat to boiling, stirring constantly. Stir in sherry. Serve over croustades. 12 servings.

Heat oven to 375°. Cut 3 unsliced loaves sandwich bread into 2-inch slices. With cookie cutter or cardboard pattern, cut slices into rounds. Cut out center of each round, leaving 1/2 inch thick wall on bottom and sides. Brush tops and sides or rounds with melted butter or margarine. Bake on ungreased baking sheet 12-15 minutes or until golden. About 15 croustades.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.