SCALLOP CASSEROLE
from the Angelique

1 9” x 13” pan
2 pounds scallops (parboiled)
1 cup water
1 1⁄2 cans cream of mushroom soup, undiluted
8 saltines, crushed
1⁄2 pound American cheese, white
2 “pinches” baking soda
1 teaspoon Worcestershire sauce

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. Serves eight people.