1/2 c. butter, divided
3 tbsp. flour
2 c. milk or 1 c. milk, 1 c. half-and-half
1/2 tsp. salt
1/8 tsp. red pepper sauce or 1/8 tsp. white pepper
1/4 lb. fresh cooked shrimp and 1/4 lb. cooked scallops
1 (4 oz.) can mushrooms
1 (8 1/2 oz.) can water chestnuts, drained and sliced thin
1/4 lb. cheddar cheese, shredded
2 c. soft bread crumbs

Melt 1/4 cup butter in saucepan; stir in flour and simmer 1 minute. Add milk and cook, stirring, until mixture thickens and boils. Blend in salt and red pepper sauce.

Spread 1/3 of the sauce over the bottom of a 2-quart buttered casserole. Scatter shrimp over sauce; add water chestnuts and mushrooms in layers. Add scallops and remaining sauce over all. Sprinkle on cheese.

Melt remaining 1/4 cup butter and add to bread crumbs and cover top of casserole. Bake at 350 degrees for 45 minutes. Makes 6 servings.