Shrimp-Crabmeat Casserole

• 2 c. chopped onion
• 2 c. chopped celery
• 2 medium size green peppers, chopped
• 1/4 c. melted butter
• 1 c. wild rice, cooked
• 1 c. regular rice, cooked
• 2 lb. shrimp, peeled, deveined and cooked
• 2 (6 oz.) pkg. frozen crabmeat, thawed and drained
• 3 (10 3/4 oz.) cans cream of mushroom soup, undiluted
• 1/2 c. water
• 2 (4 oz.) cans sliced mushrooms, drained
• 1/2 c. slivered almonds
• 1 (2 oz.) jar sliced pimiento, drained
• 1 c. bread crumbs, divided

1. Saute onion, celery and green peppers in butter until tender but not brown.
2. Add remaining ingredients except bread crumbs; stir well.
3. Spoon mixture into 2 lightly greased 2-quart casseroles. Sprinkle each with 1/2 cup bread crumbs.
4. Bake at 350u0b0 for 1 hour until bubbly.
5. Yields 20 servings.

onion, celery, green peppers, butter, wild rice, regular rice, shrimp, frozen crabmeat, cream of mushroom soup, water, mushrooms, almonds, pimiento, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=689832 (may not work)