Scallop Bubbly Bake

1 pound scallops 14 cup butter

Salt 14 cup flour

2 tablespoons butter 1 teaspoon salt

14 cup chopped onion 2 cups milk

114 cups chopped celery 1 to 2 cups soft bread crumbs

1 cup sliced mushrooms, 1 to 2 tablespoons melted
fresh or canned butter

1 cup chopped green pepper 14, cup finely grated cheese

Separate scallops and sprinkle with salt. Melt butter and pan fry
celery, mushrooms and green pepper in it for about 10 minutes or
until partially cooked but not limp. Make a medium cream sauce
by combining and cooking butter, flour, salt and milk. When
thickened, add scallops, and partially cooked vegetables. Combine
thoroughly, then transfer to a greased 114-quart casserole. Top
casserole with soft, buttered bread crumbs to cover. Whether you
require 1 or 2 cups of crumbs will depend on the top area of the
casserole. Sprinkle crumbs with grated cheese. Place in a moderate
oven (375° F.) and bake for about 20 minutes or until the sauce
shows signs of bubbling around the edges of the casserole and the
erumbs are delicately browned. This will take about 20 minutes.

Makes 6 servings.

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