Shrimp-And-Wild Rice Casserole

• 1 (2.25-oz.) package sliced almonds
• 2 (6.2-oz.) boxes fast-cooking long-grain and wild rice mix
• 1/4 cup butter
• 4 celery ribs, chopped
• 2 medium onions, chopped
• 2 pounds peeled and deveined, medium-size raw shrimp (4 1/50 count)
• 2 (10 3/4-oz.) cans cream of mushroom soup
• 2 (8-oz.) cans chopped water chestnuts, drained
• 1 (8-oz.) container sour cream
• 1 cup dry white wine
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups (8 oz.) shredded Monterey Jack cheese
• 2 cups grated Parmesan cheese
• 2 cups soft, fresh breadcrumbs

1. Preheat oven to 350u0b0. Bake almonds in a single layer in a shallow pan 4 to 6 minutes or until toasted and fragrant, stirring halfway through.
2. Prepare rice mixes according to package directions.
3. Meanwhile, melt butter in a large skillet over medium heat; add celery and onions. Saute 10 minutes or until tender. Stir in shrimp, next 6 ingredients, rice, and 1 1/2 cups of each cheese. Spoon mixture into a lightly greased 15- x 10-inch baking dish or 2 (11- x 7-inch) baking dishes. Top with breadcrumbs.
4. Bake at 350u0b0 for 35 minutes. Sprinkle with remaining 1/2 cup of each cheese, and top with toasted almonds. Bake 5 minutes.
5. To Make Ahead: Prepare as directed in Steps 2 and Cover with aluminum foil, and freeze up to 1 month. Remove from freezer, and let stand at room temperature 1 hour. Toast almonds as directed in Step Bake casserole, covered, at 350u0b0 for 30 minutes. Uncover and bake 55 minutes to 1 hour and 15 minutes or until thoroughly heated. Sprinkle with 1/2 cup shredded Monterey Jack cheese, 1/2 cup grated Parmesan cheese, and toasted almonds. Bake 5 more minutes.

almonds, fastcooking, butter, celery, onions, shrimp, cream of mushroom soup, water chestnuts, sour cream, white wine, salt, pepper, shredded monterey jack cheese, parmesan cheese, fresh breadcrumbs

Taken from www.myrecipes.com/recipe/shrimp-wild-rice-casserole (may not work)