2 cans frozen shrimp soup
2 sm. cans button mushrooms, drained
1/2 lb. crabmeat (fresh or frozen)
Sliced American cheese
2 tbsp. sherry
1 (2 1/2 oz.) pkg. slivered almonds
1/2 lb. sm. shrimp, cooked
Paprika

Melt soup. Stir in sherry, mushrooms and almonds and pour into 2 quart casserole. Gently fold in seafood. Cover with one layer of cheese slices. Sprinkle with paprika. Refrigerate. When ready to bake, place in 300 degree oven for one hour. Serve over hot fluffy rice.