Melee Melange and Gruyere

1 pound stir-fried shrimp
1 pound crab meat
1/2 pound fresh mushrooms
1 cup Gruyere cheese, grated
1/2 cup Velveeta cheese
2 cans drained artichokes
1 cup milk
3 pods garlic
1 medium bell pepper, cut in strips
3 tablespoons onion tops
1/4 cup margarine plus 3 tablespoons
3 tablespoons oil for shrimp
1/4 cup flour
1/4 cup margarine
Salt and pepper to taste
3/4 cup crushed corn flakes
1 teaspoon dill

Preheat oven to 350 degrees.

Stir fry shrimp in 3 tablespoons of oil for 3 to 5 minutes. Remove shrimp and put in large bowl. Drain artichokes; cut up, and add to shrimp. Then, add crab meat and Gruyere cheese. Set aside. Saute garlic, onion tops, mushrooms, and bell pepper in the 3 tablespoons of margarine until tender. Remove from margarine, and add to shrimp mixture. Melt the 1/4 cup of margarine, then add flour, stirring constantly. Gradually add milk and cook on medium fire until thick and bubbly. Remove from heat and add dill, salt and pepper an the 1/2 cup of Velveeta cheese. Stir until cheese melts. You may need to put it back on low heat until cheese melts. Add to shrimp mixture and stir well. Put in lightly greased 11 x 9 inch baking dish, Combine corn flakes with approximately 1 tablespoon melted margarine. Sprinkle over casserole. Bake uncovered in 350 degree F oven for 35 minutes.

Serves 6-7.

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Cajun Country -- New Iberia, Louisiana