8 oz. can mushrooms, drained
2 c. finely diced celery
1 lg. onion, chopped fine
1 green pepper, chopped fine
4 tbsp. butter, divided
7 oz. pimento, chopped fine
2 cans cream of mushroom soup
3 oz. cooked shrimp
2 pkg. frozen crabmeat or 2 (7 oz.) cans
1 box white and wild rice, cooked without seasoning packet
1/2 c. milk
2 c. well-seasoned white sauce

Saute mushrooms, celery and green pepper in 2 tablespoons butter. Add pimento and soup and mix well. Add fish and rice, mix well; stir in milk. Put into 2-quart casserole dish. Bake at 350 degrees for 45 minutes.

Meanwhile, prepare white sauce. When ready to serve, spoon white sauce over all. Serves 4-6.