1 (8 oz.) pkg. spaghetti
1 qt. oysters
2 c. cooked shrimp
2 c. fresh crabmeat
1 lb. steamed mushrooms, drained & sliced
1 1/4 qt. Cream Sauce Marsala (see recipe)
1/4 c. bread crumbs
1/4 c. grated American cheese
2 tbsp. butter

Grease a 3 quart casserole and cover bottom with 1/3 of spaghetti. Combine all seafood. Add a layer of 1/2 the seafood, then 1/2 the mushrooms. Repeat layers, ending with last 1/3 of spaghetti. Pour sauce over contents of casserole. Spread bread crumbs and cheese; dot with butter. Place in 350 degree oven for 45 minutes.

CREAM SAUCE MARSALA:

1/3 c. butter
1/2 c. flour
1 qt. liquid (heated), using liquid from oysters & mushrooms & remainder of milk
1/2 tsp. salt
1/8 tsp. white pepper
1 tsp. Worcestershire sauce
1/8 tsp. oregano
1/2 c. wine

Melt butter in saucepan. Add flour and beat until bubbly and smooth. Do not brown. Stir in liquid slowly; add seasonings and wine. Cook until heated and smooth. Makes about 1 1/4 to 1 1/2 quarts.