SCALLOP CASSEROLE

for 8 for 16 for 32
9"x13" pan 13'x18' pan 2 - 13'x18' pans
scallops (parboiled) 2 lbs. 4 lbs. 8 lbs.
water 1 cup 2 cups 4 cups
condensed cream of mushroom soup
(undiluted) 1 1/2 cans 3 cans
6 cans

crushed saltines 8 16 32
white american cheese 1/2 lb. 1 lb. 2 lbs.
baking soda 2 "pinches" 4 "pinches" 8 "pinches"
worcestershire sauce 1 tsp 2 tsp 4 tsp
Mix all ingredients together and place in greased baking pan. Sprinkle with breadcrumbs and bake in 350 degree oven.

After 10 minutes or so, when bread crumbs start to brown, take a scallop out to test for doneness. Cook just until scallops turn opaque.