Instructions: Melt 2 tablespoons of the butter or margarine in a saucepan. Add mushrooms celery, onion, green pepper and basil. Saute for about 10 minutes or until celery is tender.

While mushrooms are sauteing make sauce by melting 4 tablespoons of butter or margarine in the top of a double boiler. Stirring constantly, gradually add the flour. Add salt, pepper and nutmeg. Slowly pour in milk. Cook and stir for about 6 minutes until sauce is thick and smooth.

Add Stingray to mushroom mixture and cook for about 5 minutes. Combine Stingray and mushroom mixture with the white sauce and stir well. Pour mixture into a casserole dish. Cover with cracker crumbs and top with grated cheddar cheese.

Bake for approximately 20 minutes at 350 degrees or until casserole is golden brown.

This recipe yields 2 to 4 servings.

NOTES :

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