2 cans (10 3/4 oz.) condensed cream of shrimp soup
3 c. milk
1 lb. cleaned, deveined medium shrimp, cut in half crosswise
4 c. instant white rice
1 lb. imitation crabmeat, cut into bite-sized pieces
1 c. sweet red pepper, chopped
1 (10 oz.) pkg. frozen peas, slightly thawed
1 tsp. salt
2 tsp. Old Bay seasoning
1/2 tsp. black pepper
1 c. half-and-half
1 1/4 c. round butter crackers, crumbled (about 25 crackers)

Do not freeze this casserole. Prepare a day ahead and refrigerate. Whisk together 1 can of soup and the milk in large saucepan until well blended. Bring to a boil over medium heat. Remove from heat; stir in shrimp and rice. Cover; let stand for 5 minutes. Put shrimp-soup mixture in a large bowl. Stir in crab meat, sweet pepper, peas, other can of soup, seasonings and half-and-half. Transfer mixture to a lightly oiled 13 x 9 x 2 baking dish. (If serving next day, cover and refrigerate overnight.) When ready to cook, heat oven to 375°F.

Bake, covered, for 55 minutes. Uncover, scatter crackers over top.

Bake another 15 minutes or until golden brown. Let stand for 10 minutes before serving.