1 box UNCLE BEN'S® wild rice (7 oz.)
2 boxes of frozen shrimp (7 oz. each)
1/2 c. fresh mushrooms
1 c. sliced celery
1 chopped onion
1/4 lb. butter
2 cans cream of mushroom soup
1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. pepper
1/4 c. milk
1/4 tsp. parsley
1/4 tsp. thyme

Cook rice. Cook shrimp. Simmer celery, onion and mushrooms in 1/4 pound butter. Mix together rice, shrimp and vegetables. Add paprika, salt, pepper and thyme. Stir in soup, milk and parsley. Mix and put into greased casserole. Bake covered at 350 degrees for 45 minutes.