2 cans mushroom soup
1 c. milk
2 tbsp. chopped green onion (scallions)
1 1/4 tbsp. butter
1 lb. sea legs (frozen) (pollock & crab, cut up)
1 c. sliced mushrooms or 10 fresh mushrooms, sliced
1 1/2 c. white rice
1/4 c. bread crumbs
1/4 c. butter for topping
1/2 c. wild rice
1/4 c. sherry (dry)

Saute green onions and mushrooms in butter 5 minutes, add cut up sea legs. Cook rice separately until almost tender, add sherry to sea leg mixture along with mushrooms. Take soup and milk, pour this sauce over combined fish and rice. Cover casserole with bread crumbs and butter and bake in 350 degree oven for 20 minutes. If desired without baking, omit soup and milk. Saute onion, mushrooms for 5 minutes, add fish and sherry to skillet, heat through and serve over rice or noodles.