2 c. cleaned, peeled and cooked shrimp
1 (4 oz.) can mushrooms
1 (2 oz.) jar pimento, cut up
1 pkg. (or less) frozen peas, cooked
1 (4 oz.) can water chestnuts, sliced
2 stalks celery, chopped fine
1/2 green pepper, chopped fine
1 c. carrots, sliced and cooked
2 c. med. white sauce (salt, pepper, butter)

Saute celery, onion and green pepper. Combine all ingredients in white sauce. Bake until hot in preheated 350 degree oven.

WHITE SAUCE: Melt 4 tablespoons butter in saucepan. Stir in 4 tablespoons flour and cook for about 2 minutes. Add 2 cups hot milk gradually. Add 2 chicken bouillon cubes. Cook sauce over medium heat until thick and smooth. Season with salt and pepper. Top with bread crumbs before baking if desired.