Shrimp Buffet Casserole © 1967

Cook 1/2 cup chopped green pepper and 1/2 cup chopped onion in 2 tablespoons butter or margarine till tender but not brown. Stir in:
3 cups cleaned cooked or canned shrimp
1 tablespoon lemon juice
2 cups cooked rice
1 10 1/2-ounce can condensed tomato soup
3/4 cup light cream
1/4 cup cooking sherry
3/4 teaspoon salt, and
1/4 teaspoon nutmeg.

Pour into 2-quart casserole. Bake at 350º for 30 minutes. Serves 6 to 8.

Better Homes & Gardens Meat Cook Book