1 (5 oz.) pkg. brown and wild rice mix, cooked
1 c. chopped celery
1 c. chopped green pepper
1 c. chopped onion
1 sm. box fresh mushrooms, sliced
Butter for sauteing
1 can mushroom soup
1 1/4 lb. shrimp, cooked
1 1/4 lb. sea legs, cut in bite-size pieces
Salt and pepper to taste
2 (8 oz.) pkgs. grated cheddar cheese
2 c. med. white sauce (your own recipe)
1 c. sliced almonds

Cook rice mix according to package directions. Saute celery, green pepper, onion and mushrooms in butter. Combine rice and vegetables (and their cooking liquid) in large bowl with undiluted soup. Combine soup mixture with seafood and place in large flat baking dish.

Cover with 1/4 inch layer of grated cheddar. Pour 2 cups medium white sauce over all. DO NOT STIR!!! Saute almonds in butter and sprinkle on top. Can be frozen at this point. Bake at 350 degrees for 35 to 40 minutes (longer if frozen).