Seafood Potato Pie
|Sliced celery||1⁄2 Cup (8 tbs)|
|Chopped onion||2 Tablespoon|
|Frozen condensed cream of shrimp soup||1 Can (10 oz)|
|Milk||1⁄2 Cup (8 tbs)|
|Canned shrimp||6 Ounce, drained (1 Can)|
|Canned lobster||6 Ounce, drained (1 Can)|
|Cooked peas||1⁄2 Cup (8 tbs)|
|Angostura bitters||1 Dash|
|Ground thyme||1 Dash|
|Mashed potatoes||1 Cup (16 tbs) (Use 1/4 Cup Instant Mashed Potato And Prepare As Directed On)|
|Shredded sharp cheese||2 Tablespoon|
Cook celery and onion in butter until tender.
Blend in soup, milk, shrimp, lobster, peas, bitters, and thyme.
Heat slowly, until soup is thawed; stir often.
Pour into 1 1/2 quart casserole.
Arrange potatoes around edge of casserole; sprinkle with cheese.
Bake in a 450° oven 15 minutes or until potatoes are browned.