2 c. wild rice
2 tbsp. butter
1 lb. fresh mushrooms, sliced
2 c. chopped celery
1 green pepper, chopped
2 onions, chopped
3 cans cream of mushroom soup
1 1/2 lb. fresh shrimp
1/2 lb. slivered almonds
Grated cheddar cheese as garnish

Cook 2 cups wild rice in water. Saute mushrooms, celery, green pepper, and onions in butter. Mix together all ingredients in casserole dish. Top with grated cheddar cheese. Bake at 350 degrees for 1 hour.