1 can mushroom soup
1 envelope Knox gelatin
1 (8 oz.) pkg. cream cheese
1 c. mayonnaise
1/4 c. green onion
1 c. chopped celery
1 (7 1/2 oz.) can crab, shrimp, or salmon

Add gelatin to mushroom soup and heat over low heat until gelatin is dissolved. Add cheese and stir until dissolved. Let cool and add other ingredients. Pour into mold or bowl. Refrigerate.