1/2 lb. haddock fillets, simmer 5 minutes and flake
1/2 lb. scallops, halved
12 cooked med. shrimp
2 pkgs. frozen chopped spinach, cook and drain
4 tbsp. butter
2 c. milk
2 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1 c. grated sharp Cheddar
1/2 c. fine bread crumbs
1/4 c. grated cheese

Put spinach in buttered 2 quart casserole or 6 small ones. Make cream sauce of butter, milk, flour, salt and pepper. Stir in cheese, cooking slowly until cheese melts. Then stir in fish. Pour mixture over spinach. Sprinkle casserole with 1/2 cup fine bread crumbs and grated cheese (1/4 cup). Bake 25 minutes at 425 degrees.

NOTE: Can be simplified by using only shrimp and scallops and by using 1 can mushroom soup with 1 can Cheddar cheese soup with 1/2 cup milk instead of cream sauce.