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Shrimp and Rice Casserole

1 cup cooked Shrimp (or 1 can of small Shrimp can be used)
1 1/2 cups rice, cooked
1 can cream of celery soup, diluted with 1/2 can of milk


Preheat oven to 375 F. In one quart casserole combine soup and milk, then add all other ingredients and stir. Bake at 375 F for 25 minutes.








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