Scalloped Potato Seafood Casserole

When cooking at home for your family, & under a budget, sometimes the same old box of food can get boring. So, since dinner is one time when you can change & spice up food without (usually) disastrous results--I am always looking for variations on the often cheaper themes. This is one such recipe I have concocted. Enjoy!

INGREDIENTS:
4 boxes of scalloped potatoes (I used Hungry Jack, but store brands work just as well).
6 cups water (boiled)
3 cups of milk (I use whole), & some extra for covering..
8 tbs. of margarine, melted
1 1/2 cups (lightly pre-cooked) mini shrimp, crab-meat (or imitation), calamari/squid, etc.., diced
1 can sweet corn
1 can sweet peas
1/2 cup of sharp cheddar cheese, shredded
Large roaster (mine is 14 1/2" x 10 1/2" x 3 1/2")

DIRECTIONS:
Preheat oven to 450*. Boil the water on the stove. I melted my margarine in the microwave for about one minute as well, beforehand.
Pour the potato slices into the roaster, & the packets of seasonings on top of them. On top of this scatter the seafood, then the margarine. Pour on the boiling water (slowly! Lest it splatter you!), & stir all these ingredients together.
Then add the corn, then peas, & stir some more.
It is important to make sure all the potatoes are just covered by the liquid, which sometimes isn't enough with all the added ingredients. If they're not, just add some milk until they are.
Sprinkle the casserole with the sharp cheddar cheese, & pop it into the oven!
Cook for 35 minutes, until the top is golden brown, & there is a bit of bubbling on the sides.
Make sure you remove with care--roaster WILL be hot!

VARIATIONS:
-You may substitute diced chicken or beef for seafood, even, but I would suggest cooking it in a pan for about a minute until the meat is pre-cooked on the outside, to make sure it cooks entirely. Nothing worse than biting into raw chicken (the dicing helps with this, though)! If you cook it a bit more than pre-cook, that's ok too! I actually have made this recipe using deli meat chicken slices, torn into pieces!
-You may add more peas/corn, or change the veggies up. Only remember to add enough milk to make sure your scalloped potatoes are covered.
-I called for sharp cheddar cheese due to the sweetness of the scalloped potato mixture, & the sweet veggies, but if you prefer mozzarella cheese or mild cheddar, feel free to try it!