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Crab and Shrimp Casserole

1 (6 oz.) package long grain and wild rice, prepared as directed on box
3 Tbsp. onion, chopped
1/2 cup green pepper, chopped
1/2 cup celery, chopped
2 Tbsp. oleo, melted
1 (16 oz.) can Crab, drained and flaked
2 (4 1/2 oz.) cans Shrimp
1 Tbsp. lemon juice
1 can mushroom soup

Saute onions, peppers, celery until tender. Combine all of the ingredients including rice and soup. Bake in a 2-quart casserole dish for 30 minutes at 325 F.

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