1 1/2 lb. shrimp, cooked and cleaned
1 can clam chowder
1 can mushroom soup
1 tbsp. celery flakes
1 lg. box thin spaghetti
Parmesan cheese
Sweet pepper flakes
1 can cream of shrimp soup
2 (8 oz.) pkg. crabmeat chunks
2 c. milk
1 tbsp. parsley flakes
4 tbsp. cooking sherry
1/2 lb. Cheddar cheese, grated
Ritz cracker crumbs

Cook spaghetti according to package instructions; drain. Combine soups, milk, celery, pepper, parsley, sherry, salt and pepper and bring almost to a boil.

In a large 9x13 inch casserole, layer spaghetti, half of shrimp and crab; pour half of the sauce over this. Sprinkle half of the grated cheese as a next layer. Then repeat the layers using remaining ingredients. Sprinkle Parmesan cheese and cracker crumbs on top.

Bake at 350 degrees about 40 minutes or until heated and bubbly. Serves 8-12.