1/4 c. butter
1/2 c. chopped onion
1 c. chopped celery
1/2 c. chopped green pepper
2 (5 oz.) cans Button Mushrooms
2 c. wild rice, cooked & drained
3 tbsp. chopped pimiento
1 1/2 lbs. cooked shrimp
1 1/2 lbs. cooked lobster (cut into bite-sized pieces)
2 cans condensed cream of mushroom soup
1/2 c. toasted slivered almonds

Melt butter in pan. Add mushrooms, celery, onions and green pepper. Saute for about 10 minutes. Combine rice, cooked onion mixture, shrimp, lobster, pimiento and soup. Pour into greased 2 quart casserole; sprinkle with almonds. Bake for 35 minutes at 350 degrees.

Best if made the day before serving and baked on the day of serving.

Rice can be served on the side instead of being combined in casserole.