Seafood Casserole

• 2 c. cooked wild rice mix
• 1 (4.6 oz.) can crab meat, drained
• 1 (4 oz.) can sliced mushrooms
• 1 (4.5 oz.) can mushroom caps
• 1/4 c. chopped celery
• 1 medium onion, cut fine
• 1 small jar pimento, drained
• 1 tsp. pepper
• 2 to 3 cans Pillsbury crescent rolls
• 1 c. white rice, cooked
• 1 lb. fresh shrimp, boiled and deveined
• 4 cans mushroom soup
• 1 c. water chestnuts, cut fine
• 1/4 c. green pepper, cut fine
• 1 1/2 c. broccoli flowerets
• 1/2 tsp. salt

1. Mix all ingredients except mushroom caps and 2 cans soup; place in a large casserole.
2. Place rolls on top of casserole. Bake at 350u0b0 until light golden brown.
3. Mix mushroom caps and soup.
4. Heat and pour over individual servings.
5. Complete meal with salad.

rice mix, crab meat, mushrooms, mushroom caps, celery, onion, pimento, pepper, crescent rolls, white rice, fresh shrimp, mushroom soup, water chestnuts, green pepper, broccoli flowerets, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=949145 (may not work)