Shelly's Recipe

SHRIMP AND RICE CASSEROLE

Category: Casseroles - Seafood

2 tbsp butter
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1 lb cooked, peeled shrimp
1-1/2 cups cooked white rice (3/4 cup uncooked)
1 can condensed tomato soup
1 cup light cream
1/4 to 1/2 cup dry sherry
1/4 tsp mace
1 tsp salt
Pepper to taste
1/2 cup chopped almonds
1/4 cup dry bread crumbs
1 tbsp softened butter

Preheat the oven to 350. In a small skillet, melt the 2 tbsp butter over medium heat. Add the onion and green pepper and saute until limp, about 4 minutes. Combine in a 2-quart casserole dish with the shrimp, rice, tomato soup, cream, sherry, and seasonings. Mix together the almonds, bread crumbs, and softened butter and sprinkle on top. Bake for about 25 minutes, until bubbly. Serve hot. Serves 4