(May use chicken or turkey.) 1 med. onion, sliced 1/2 c. green pepper, chopped 1/4 c. butter 1/4 c. flour 1 1/2 tsp. salt 1 (1#) can tomatoes 7 oz. pkg. frozen shrimp 1/4 c. cooking sherry 1 1/2 c. shredded cheddar 4 hard-cooked eggs, sliced 3 c. cooked rice

Saute celery, onions, green pepper in butter in medium saucepan, 5 minutes. Blend in flour and salt; cook until bubbly. Stir in tomatoes, shrimp and sherry. Bring to boil. Simmer covered for 10 minutes. Stir in 1/2 cup cheese and eggs. Pour into 2 quart casserole. Top with rice. Sprinkle with remaining cheese. Bake 375 degrees for 25-30 minutes. 6-8 servings.