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Shrimp and Wild Rice Casserole

Wild & brown rice (1 package)
1 lb. mushrooms, sliced
1 cup chopped celery
1 medium onion, chopped
1/4 cup butter
1 lb. Shrimp
1 green pepper, chopped
2 oz. pimiento
2 cans cream of mushroom soup
1/4 cup milk (omit if too creamy)
1/2 cup slivered almonds

Cook rice, saute veggies until limp, cook Shrimp, cut into pieces. Mix all together in casserole, top with almonds and bake at 350 F for 45 minutes.

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