Jiffy Shrimp Newburg

1 (10 3/4 ounce) can cream of shrimp soup
3/4 cup evaporated milk or cream
2 egg yolks, beaten
1 (4 1/2 ounce) can shrimp, drained
1 (4 ounce) can sliced mushrooms, drained
2 tablespoons dry sherry

Place all ingredients into crockette. Stir thoroughly. Cover and cook 3 to 4 hours, stirring once or twice.

Serve over hot rice, chow mein noodles or in puff pastry shells.

Lobster Newburg: Substitute one 5-ounce can or 2/3 cup cooked lobster, flaked, for shrimp.