Shelly's Recipe

ALMOND AND DILL SHRIMP BUFFET PARTY CASSEROLE

Category: Casseroles - Seafood

4 cans cream of mushroom soup
3 cups light cream
1 tsp salt
1/3 cup crushed dill seeds
4 lb cooked, shelled shrimp
2 cups slivered almonds, toasted in 3 tbsp butter or olive oil

Rice
8 cups raw instant rice
2 quarts water
1/2 cup butter
2 tsp salt

Prepare the rice: Bring water, butter and salt to a boil. Stir in rice, cover tightly and remove from heat; set aside.

Heat the first 4 ingredients over low heat, stirring until smooth and well heated. When ready to serve, add cooked shrimp and keep warm until ready to serve. Serve heated shrimp along with side the rice and sprinkle with the almonds. Serves 12