1/2 c. minced onion
1/2 c. green pepper, chopped
1 c. wild rice, washed
3 cubes beef bouillon
2 c. boiling water
1 bay leaf
2 c. cooked shrimp
2 c. cooked ham
1 can cream of shrimp soup
1/3 c. milk
3 tbsp. butter
Mushrooms
Bread crumbs
Parmesan cheese

Saute onions and green peppers in butter. Add washed rice, hot water, and bouillon cubes and bay leaf. Bring to boil. Cover. Reduce heat and cook slowly until rice is tender (about 20 to 25 minutes). Remove bay leaf. Toss rice with ham and shrimp. Put in a 2 quart casserole. Combine soup and milk and heat slowly, bringing mixture just to a boil. Pour over rice mixture. Top with crumbs and cheese. Dot with mushrooms. Bake at 350 degrees for 20 to 30 minutes or until brown and bubbly. (No salt.) Serves 10.

If you are having a special luncheon, I cannot recommend this dish enough. It's wonderful.