1 c. chopped onions
1 c. chopped celery
2 tbsp. butter
3 c. cooked rice
1 (3 oz.) can sliced mushrooms, drained
1 (4 oz.) jar diced pimentos, drained
1 (10 1/2 oz.) can cream of shrimp soup
1 lb. (16 oz.) medium-size shrimp, shelled and deveined
1/2 tsp. salt
1 tbsp. fresh ground pepper
1/2 c. shredded sharp Cheddar cheese
3/4 c. dairy sour cream

Saute onions and celery in butter until crisp-tender. Combine with next eight ingredients in large mixing bowl. Place in 13 x 9 x 2 inch greased baking dish. Preheat oven to 325 degrees. Bake, uncovered, 40 minutes. Sprinkle with Cheddar cheese and bake an additional 5 to 10 minutes. Makes 6 to 8 servings.

Note: Can be assembled a day ahead and kept in refrigerator.