Wild & brown rice (1 pkg.)
1 lb. mushrooms, sliced
1 c. chopped celery
1 med. onion, chopped
1/4 c. butter
1 lb. shrimp
1 green pepper, chopped
2 oz. pimiento
2 cans cream of mushroom soup
1/4 c. milk (omit if too creamy)
1/2 c. slivered almonds

Cook rice, saute veggies until limp, cook shrimp, cut into pieces. Mix all together in casserole, top with almonds and bake at 350 degrees for 45 minutes.