Seafood Casserole - cooking recipe

Ingredients

2 cans cream of shrimp soup
2 Tbsp. sherry wine
2 small can mushrooms, drained
1/2 lb. crab
1/2 lb. shrimp
1/2 lb. scallops
1 block sharp Cheddar cheese, grated

Preparation

Put undiluted soup in 2-quart casserole.
Stir in sherry, mushrooms, cooked crab and shrimp and raw scallops.
Toss gently. Cover with grated cheese.
Bake at 350\u00b0 until bubbly.
Cook uncovered.
Serve with rice.