Mini Shrimp Casseroles

1/2 pound mushrooms, sliced
1/4 pound butter
4 green onions, chopped
2 medium tomatoes, diced
1/2 bell pepper, chopped
2 tablespoons flour
1 cup cream
1/3 cup cooking sherry
1 tablespoon Worcestershire sauce
2 pounds boiled, peeled shrimp
Salt and pepper to taste
Seasoned bread crumbs

In a large skillet, melt butter; add mushrooms and saute; add onions, tomatoes and pepper, simmer 10 minutes.

Stir flour into cream and add sherry and Worcestershire sauce; pour over vegetables. Add shrimp. Pour mixture into 8 (6 ounce) custard cups and top with bread crumbs.

Bake at 350 degrees F for 20 minutes or until brown.

Makes 8 mini casseroles.