Seafood Casserole - cooking recipe

Ingredients

2 cans (4 oz.) mushrooms, drained
2 c. finely diced celery
1 large yellow onion, chopped fine
1 green pepper, chopped fine
4 Tbsp. butter or oleo, divided
1 jar (7 oz.) chopped pimento
2 cans (10 1/2 oz.) cream of mushroom soup, undiluted
3 c. shrimp (fresh) cooked, (frozen) thawed or canned
1 lb. fresh or 2 cans (7 1/2 oz.) crabmeat
1 c. cooked white rice
1 c. wild rice or 2 boxes (6 oz.) long grain and wild rice (without seasoning packet)
1/2 c. milk
2 c. well seasoned medium white sauce
1 c. blanched whole almonds

Preparation

Saute mushrooms, celery, onions and green peppers in 2 tablespoons butter or oleo until soft but not brown.
Add pimento and soup.
Mix well.
Add shrimp, crabmeat and cooked rice.
Mix well.
Stir in milk.
Heat in 3-quart casserole.
Bake at 325\u00b0 for 45 minutes.