1 c. celery, diced
1 1/2 c. chopped green onions with tops
3 cloves garlic, minced
1/3 c. butter
1 can cream of mushroom soup
1/2 c. water
3 tbsp. parsley, minced
3 c. cooked rice
1 tsp. salt
1/4 tsp. pepper
1 lb. shrimp, frozen precooked
Buttered bread crumbs

Cook the celery, green onions and garlic in butter in a skillet until tender. Stir in soup, water, parsley and rice. Cook 10 minutes. Add seasonings and shrimp. Pour into a 2 1/2 quart casserole dish and top with buttered bread crumbs. Bake at 375 degrees for 30 minutes.