1 can mushroom soup
2 tbsp. tomato paste
1 tsp. Worcestershire
1/2 tsp. dry mustard
1/2 tsp. salt
2 cans cheese soup
1 can water chestnuts, sliced
1 lb. cooked shrimp
1 lb. cooked scallops
1 can sliced mushrooms
Chinese noodles

Add tomato paste, Worcestershire, dry mustard, salt, and soup together. Put in a double boiler or in a casserole in oven until warm. When warm, add chestnuts, shrimp, scallops, and mushrooms. Heat until bubbly. Serve over Chinese noodles. Serves 10.