Sometimes this only serves 4!
1-1/2 c. butter, divided
2 8-oz. pkgs. frozen seasoned vegetable blend
garlic powder and Cajun seasoning to taste
1/4 c. all-purpose flour
1 pt. half-and-half
16-oz. pkg. pasteurized processed cheese spread, cubed
1-1/2 lbs. medium shrimp, peeled and cleaned
1-1/2 lbs. crabmeat
12-oz. pkg. egg noodles, cooked
12-oz. pkg. shredded Colby-Jack cheese
Melt 1-1/4 cups butter in a large saucepan; add vegetables and sauté until tender. Sprinkle with garlic powder and Cajun seasoning; set aside. Add enough water to flour to make a thick paste that is still able to be poured; add to skillet. Stir in half-and-half and cheese spread; continue stirring until cheese is melted. Set aside. In a separate skillet, sauté shrimp in remaining butter until no longer pink. Add shrimp and crabmeat to vegetable mixture and let simmer on medium-low heat for 20 minutes. Stir in egg noodles; pour into an ungreased 13"x9" baking pan. Sprinkle with Colby-Jack cheese. Bake at 350 degrees for 20 minutes. Serves 8.
Try this trick for opening stubborn jar lids...just wrap a rubber band around the lid! The rubber band provides just enough friction so your hands grip the lid tightly enough to twist off the lid!