2 (4 oz.) cans mushrooms, drained (or fresh)
2 c. finely diced celery
1 lg. onion, chopped fine
1 green pepper, chopped fine
4 tbsp. butter, divided
1 (7 oz.) can or jar pimentos, chopped fine
2 (10 1/2 oz.) cans condensed cream of mushroom soup, undiluted
3 c. shrimp (fresh), cooked (or frozen or canned)
1 lb. fresh crabmeat (or two 7 1/2 oz. cans)
1 c. cooked white rice
1 c. cooked wild rice
1/2 c. milk
2 c. well seasoned med. white sauce
1 c. blanched whole almonds (optional)

Saute mushrooms, celery, onion, and green pepper in 2 tablespoons butter until soft but not brown. Add pimento and soup; mix well. Add shrimp, crabmeat, and cooked rice; mix well. Stir in milk. Heap into 2 quart casserole. Bake at 325 degrees for 45 minutes. Meanwhile, prepare white sauce and "toast" almonds by stirring in remaining butter until golden brown. Drain in absorbent paper. Serve the casserole with the hot white sauce. Garnish each serving with almonds. Serves 10-12.

This is great because it can be made ahead and frozen. Makes a great holiday dish - just make a salad and bread and you have a easy dinner at a busy time of year.