2 cans cream of celery soup
1/3 c. water
White wine
4 c. cooked, drained, fresh seafood (shrimp, lobster, whitefish)
1 c. shredded mild cheese
2 tbsp. parsley
1/3 c. buttered bread crumbs

Add wine to water to equal 1/2 cup of liquid; blend in soup, cheese and parsley. Add seafood and combine thoroughly. Spoon into a shallow baking dish and top with buttered crumbs. Bake at 375 degrees for 25 to 30 minutes or until hot and bubbly.