2 c. cooked wild rice
1 c. crab
1 1/2 c. celery
1 green pepper
1 lb. mushrooms (I prefer fresh)
30 oz. mushroom soup (your favorite)
1 c. cooked brown rice
1 c. shrimp
1 med. onion, chopped
1 sm. jar pimiento

Put all together, except fresh mushrooms, 1/2 shrimp and 12 ounces mushroom soup in casserole. Bake 1 1/2 hours at 350 degrees. Serves 20.

Brown mushrooms in butter; add shrimp and soup. Use this for sauce over hot dish.