Seafood Casserole

• 2 cans (4 oz.) mushrooms, drained
• 2 c. finely diced celery
• 1 large yellow onion, chopped fine
• 1 green pepper, chopped fine
• 4 Tbsp. butter or oleo, divided
• 1 jar (7 oz.) chopped pimento
• 2 cans (10 1/2 oz.) cream of mushroom soup, undiluted
• 3 c. shrimp (fresh) cooked, (frozen) thawed or canned
• 1 lb. fresh or 2 cans (7 1/2 oz.) crabmeat
• 1 c. cooked white rice
• 1 c. wild rice or 2 boxes (6 oz.) long grain and wild rice (without seasoning packet)
• 1/2 c. milk
• 2 c. well seasoned medium white sauce
• 1 c. blanched whole almonds

1. Saute mushrooms, celery, onions and green peppers in 2 tablespoons butter or oleo until soft but not brown.
2. Add pimento and soup.
3. Mix well.
4. Add shrimp, crabmeat and cooked rice.
5. Mix well.
6. Stir in milk.
7. Heat in 3-quart casserole.
8. Bake at 325u0b0 for 45 minutes.

mushrooms, celery, yellow onion, green pepper, butter, pimento, cream of mushroom soup, shrimp, crabmeat, white rice, wild rice, milk, white sauce, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=447629 (may not work)