Shelly's Recipe

Seafood and Wild Rice Casserole

Category: Casseroles - Seafood

1 cup rice -- raw
1 cup wild rice -- raw
1 pound shrimp -- peeled
12 ounces crab meat
1 jar pimiento -- chopped
2 small cans mushrooms
2 cans cream of mushroom soup, condensed
1/2 cup green pepper -- chopped
2 medium onions -- chopped
2 cups celery -- chopped
1/4 cup almonds -- slivered

Prepare rice according to package directions. saute onions, celery and green pepper in butter. Add to cooked rice with shrimp, crabmeat, pimiento and mushrooms. Put in greased casserole and season, pour soup over all. Cover and bake for 45 minutes at 350 degrees. Last 10 minutes, uncover and sprinkle almonds on top.

Serving Size : 10