Shrimp And Wild Rice Casserole(Serves Six)

• 1 1/2 c. sliced fresh mushrooms
• 2 stalks celery
• 1 small onion, chopped
• 1 Tbsp. olive oil
• 1 (12 oz.) pkg. raw frozen shrimp, thawed and drained
• 2 c. cooked wild rice (1/2 c. uncooked)
• 1 (10 3/4 oz.) can low-sodium condensed cream of shrimp soup
• 2 tsp. Worcestershire sauce
• 1 (2 oz.) jar chopped pimientos, drained (divided use)
• parsley sprigs as garnish

1. Preheat oven to 350u0b0.
2. In a small skillet, saute mushrooms, celery and onion in olive oil until tender and lightly browned. Combine remaining ingredients, using half of pimientos.
3. Pour mixture into an 8 x 8-inch casserole dish.
4. Bake 30 to 35 minutes until bubbly.
5. Garnish with remaining pimientos and parsley sprigs.

mushrooms, stalks celery, onion, olive oil, frozen shrimp, rice, condensed cream, worcestershire sauce, pimientos, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=284560 (may not work)