3 c. cooked rice
2 c. shrimp
1 can cream of celery soup
1 can cream of shrimp soup
1 c. rich milk
1 c. chopped celery
1 tbsp. butter
2 tbsp. minced onion
Salt & pepper

Boil rice until tender. Boil shrimp according to directions. Boil celery a few minutes. Melt butter and brown onions. Combine soups and heat with milk. Butter large casserole and put in half the rice. Spread on top the celery, onions and shrimp. Pour over it half the heated soup. Use the remaining rice. Pour over remaining soup. Bake at 350 degrees for 25 to 30 minutes.