2 c. cooked rice
1/2 c. chopped green pepper
1 c. chopped celery
1/2 c. chopped onion
1 (5 oz.) can water chestnuts, sliced
1 (8 oz.) bag frozen shrimp
1 (7 1/2 oz.) can crabmeat (or frozen)
1 c. mayonnaise
1 c. tomato juice
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. paprika
1 sm. box fresh mushrooms, sliced & sauteed
1/2 c. sliced almonds
1/2 c. grated cheddar cheese

Combine all but almonds and cheese. Mix well and put into buttered 2 1/2 quart casserole dish. Saute almonds in 2 tablespoons butter, sprinkle over casserole. Sprinkle with cheese. Bake at 350 degrees for 35 minutes or until bubbly and golden on top. This can be prepared ahead and frozen uncooked. Thaw before baking. Serves 8.