1/2 lb. sliced fresh mushrooms or 1 lg. (8 oz.) can mushrooms
1/4 c. butter
1 can cream of shrimp soup
1 1/3 c. sour half and half
1/2 c. grated Cheddar cheese
1/2 c. mayonnaise
2 c. fine egg noodles
1/2 lb. fresh cooked shrimp or 2 (4 1/2 oz.) cans shrimp
1 (8 oz.) crab meat
1 can (3 1/2 oz.) waterchestnuts, sliced

Saute mushrooms in butter, then add soup, half and half, cheese and mayonnaise. Fold in noodles, shrimp, crabmeat and water chestnuts. Do not cook noodles first. Spoon into 1 1/2 to 2 quart casserole sprayed with oil. Bake at 325 degrees for 30 to 40 minutes covered, 5 minutes uncovered. Garnish with ripe olives and parsley. Excellent.