Recipe: Shrimp Casserole (using mayonnaise and sour cream)

SHRIMP CASSEROLE

1 1/2 lbs. shrimp, cooked and peeled, divided use
4 oz. sharp cheese, grated, divided use
4 cups cooked rice
1 lb. crab meat
2 cans sliced water chestnuts, drained
1 cup frozen green peas
1 cup celery, diced
1/2 cup onion, diced
3/4 cup slivered almonds
1 cup Hellmann's mayonnaise
1 cup sour cream
1 1/2 tbsp. Worcestershire sauce
1/2 tsp. pepper
1 tsp. salt

Preheat oven to 350 degrees F. Butter a casserole dish.

Set aside a few shrimp and some of the cheese for topping the casserole.

Combine the remaining shrimp and cheese, rice, crabmeat, water chestnuts, peas, celery, onion, and almonds.

Mix mayonnaise, sour cream, Worcestershire, salt, and pepper in a small bowl. Fold the two mixtures together very lightly. Place in prepared casserole. Garnish top with reserved shrimp and cheese.

Cover and bake at 350 degrees F for 25 minutes. Remove cover last 5 minutes to brown.