2 c. chopped onion
1/2 c. butter
2 (10 3/4 oz.) cans condensed cream of mushroom soup
2 (10 3/4 oz.) cans condensed cream of celery soup
2 c. milk
2 c. shredded sharp American cheese
3 (7 1/2 oz.) cans crab meat, drained, flaked & cartilage removed
1 1/2 lbs. shrimp
2 (6 oz.) cans mushrooms
1/3 c. parsley
16 oz. noodles, cooked
3 c. soft bread crumbs

In Dutch oven, cook onion in 6 tablespoons of butter until tender; add soup and milk. Heat and stir until smooth; add cheese. Stir until melted. Remove from heat, stir in crab, shrimp, mushrooms and parsley.

Divide noodles between 2 (13 x 9 x 2 inch) baking dishes; spoon half of seafood mixture into each. Mix gently. Melt remaining butter; toss with crumbs. Sprinkle over casseroles. Bake uncovered at 350 degrees for 35 to 45 minutes. Serves 24.