2 cans mushrooms
2 c. celery, finely chopped
1 lg. onion, chopped
1 green pepper, chopped
4 tbsp. butter
1 jar pimento, chopped
2 cans cream of mushroom soup, undiluted
3 c. shrimp, cooked
2 cans crabmeat
1 c. rice, cooked
1 c. wild rice, cooked
1/2 c. milk

Saute mushrooms, celery, onion, green pepper in 2 tablespoons butter until soft. Add pimento and soup. Mix well. Add shrimp, crabmeat, and rice. Mix well. Stir in milk. Heap in greased casserole. Bake at 325 degrees for 45 minutes. Serve with a white sauce. Garnish with slivered almonds toasted in 2 tablespoons butter until brown. Drain on absorbent paper. Serves 8 to 10.