Shrimp and Rice Casserole

From Yankee Magazine Church Suppers and Potluck Dinners Cookbook

Fish and Seafood Recipes | Cornmeal, Rice, Grains Recipes

Yield: 4 servings

Shrimp and rice in a creamy tomato sauce with a nice, crispy top. This makes a great one-dish dinner.

• 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.

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