1 stick butter
1/2 c. water
2 eggs
1 can mushroom pieces, drained
1/2 lb small shrimp, shelled & deveined
1/2 lb scallops
1/2 pkg artificial crabmeat(optional)
1/2 small bag Pepperidge Farms herb stuffing mix, coarsely crushed
1 lb cod, haddock or any mild white fish
thick white sauce
1 7 oz can chopped clams (do not drain)

Melt butter in 3 qt saucepan, remove from heat and cool add water, eggs, seasonings (salt pepper and garlic powder to taste). Add shrimp, scallops, crab and coarsley crushed stuffing mix. Combine well to form a fairly moist stuffing (add more water if necessary).

Place fish in 8x11 baking dish, top with stuffing mix, and cook in a 350 degree oven until fish flakes nicely and shrimp and scallops are done (about 20-25 minutes).

Meanwhile, prepare a very thick white sauce with 2 cups milk, flour and butter. Cool slightly and add canned clams with their liquid. Stir until smooth.

Serve casserole topped with the clam sauce.

Submitted by: Susan D.