Shrimp and Rice Casserole


2 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1 pound cooked, peeled shrimp
1-1/2 cups cooked white rice (3/4 cup uncooked)
1 can (10-3/4 ounces) condensed tomato soup
1 cup light cream
1/4 to 1/2 cup dry sherry
1/4 teaspoon mace
1 teaspoon salt
Pepper to taste
1/2 cup chopped almonds
1/4 cup dry bread crumbs
1 tablespoon softened butter


Preheat the oven to 350 degrees F. In a small skillet, melt the 2 tablespoons 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.


4 servings

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