Seafood Newburg Casserole - cooking recipe

Ingredients

10 3/4 ounces condensed cream of shrimp soup, undiluted
1/2 cup half-and-half
1 tablespoon dry sherry
1/4 teaspoon ground red pepper
3 cups cooked rice
2 (6 ounce) cans lump crabmeat, drained
1/4 lb medium raw shrimp, pelled and deveined
1/4 lb raw bay scallop
1 (4 ounce) jar pimientos, drained and choppe
1/4 cup finely chopped fresh parsley

Preparation

Preheat oven to 350 degrees. Spray 2 1/2 quart casserole with nonstick cooking spray.
Whisk together soup, half and half, sherry and red pepper in large bowl until combined. Add rice, crabmeat, shrimp, scallops and pimientos, toss well.
Transfer mixture to prepared casserole, sprinkle with parsley. Cover, bake about 25 minutes or until shrimp and scallops are opaque.