2 c. onion
1/2 c. butter
2 (10 3/4 oz.) cans condensed cream of mushroom soup
2 (10 1/2 oz.) cans condensed cream of shrimp soup
2 c. milk
2 c. shredded sharp American cheese (8 oz.)
3 (7 1/2 oz.) cans crabmeat, drained, flaked, and cartilage removed
3 (4 1/2 oz.) cans shrimp, drained
2 (6 oz.) cans sliced mushrooms, drained
1/3 c. snipped parsley
16 oz. noodles, cooked and drained
3 c. soft bread crumbs

In Dutch oven cook onion in 6 tablespoon of the butter until tender; add soups and milk. Heat and stir until smooth; add cheese. Stir until melted. Remove from heat; stir in crab, shrimp, mushrooms and parsley.

Divide noodles between two 13 x 9 x 2 inch baking dishes; spoon half of seafood mixture into each. Mix gently. Melt remaining butter; toss with crumbs. Sprinkle over casseroles. Bake uncovered, at 350 degrees until hot through, 35 to 45 minutes. Serves 24.