Shrimp And Crabmeat Casserole - cooking recipe

Ingredients

2 cans cream of shrimp soup
2 Tbsp. sherry wine
2 small cans button mushrooms, drained
1 (2 1/2 oz.) pkg. sliced almonds
paprika
1/2 lb. crabmeat
1/2 lb. fresh or frozen shrimp
sliced American cheese

Preparation

Place soup in a 2-quart casserole and stir in sherry, mushrooms and almonds.
Fold in seafood gently.
Cover with layer of cheese.
Sprinkle paprika on top.
Can refrigerate until ready to bake at 300\u00b0 for 1 hour.
Serve over rice.
Serves 6.