1 can cream of mushroom soup
2 (8 oz.) pkgs. cream cheese
1 jar Ortega green chili salsa
8 mushrooms, sliced thin
2 c. shredded crabmeat or 2 c. tiny shrimp or 2 c. salmon
1 good hard-crusted round loaf of bread

In a saucepan place soup and cream cheese and stir gently over low heat until cream cheese is softened. Add Ortega sauce, cook another 10 minutes. Take the bread and cut off the top, hollow out the bread, and add the sliced mushrooms and crabmeat (or shrimp). Then add contents of pan. Stir gently, replace top and heat bread in a 350 degree oven for 35 minutes. Serve with extra pieces of hot bread cubes.