Shrimp New Orleans Casserole

Creamy rice studded with shrimp, imbued with sherry, and sprinkled with almonds. I found this is a Better Homes and Garden casserole book.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1⁄2 cup  chopped onion (1 medium)
• 1⁄4 cup  chopped green pepper
• 2  tablespoons butter
• 12  ounces  cooked peeled and deveined medium shrimp
• 2  cups cooked white rice
• 10 3⁄4 ounces  condensed  cream of shrimp soup
• 1⁄2 cup half-and-half or 1⁄2 cup  light cream
• 2  tablespoons dry sherry
• 1  teaspoon lemon juice
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon cayenne pepper
• 3  tablespoons  slivered almonds, toasted

Directions

1. In a medium saucepan cook onion and sweet pepper in hot butter over medium heat about 4 minutes or until tender. Remove from heat.
2. Stir in shrimp, cooked rice, soup, half and half, sherry, lemon juice, salt, and cayenne pepper. Transfer to an ungreased 2 quart square baking dish.
3. Bake, uncovered, in a 350°F oven about 30 minutes or until heated through. Sprinkle with almonds.