Seafood Newburg Casserole

• 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

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

condensed cream, sherry, ground red pepper, rice, lump crabmeat, shrimp, bay scallop, pimientos, parsley

Taken from www.food.com/recipe/seafood-newburg-casserole-348255 (may not work)