Shrimp And Wild Rice Casserole(Serves Six) - cooking recipe

Ingredients

1 1/2 c. sliced fresh mushrooms
2 stalks celery
1 small onion, chopped
1 Tbsp. olive oil
1 (12 oz.) pkg. raw frozen shrimp, thawed and drained
2 c. cooked wild rice (1/2 c. uncooked)
1 (10 3/4 oz.) can low-sodium condensed cream of shrimp soup
2 tsp. Worcestershire sauce
1 (2 oz.) jar chopped pimientos, drained (divided use)
parsley sprigs as garnish

Preparation

Preheat oven to 350\u00b0.
In a small skillet, saute mushrooms, celery and onion in olive oil until tender and lightly browned. Combine remaining ingredients, using half of pimientos.
Pour mixture into an 8 x 8-inch casserole dish.
Bake 30 to 35 minutes until bubbly.
Garnish with remaining pimientos and parsley sprigs.