2 c. shrimp, cooked
2 cans shrimp
4 hard cooked eggs
1/2 c. green peppers
1 c. celery, chopped
1 can celery soup
1 can mushroom soup
1 soup can of milk or half & half
1/2 c. slivered almonds
1 c. Best Food mayonnaise
2 c. potato chips
Salt & pepper

SAUCE: Cook green peppers and celery for 10 minutes in butter. Add celery soup, mushroom soup, can of half & half, mayonnaise and almonds (small can of mushrooms if you like) and chopped hard cooked eggs. Line bottom of casserole with cooked rice, spread shrimp over rice (add can of crab if you desire). Pour one cup of sauce over shrimp. Sprinkle crunched potato chips over top. Bake in oven for 20 minutes to half hour at 350 degrees. Use remaining sauce for gravy. Serves 10 to 12.