Seafood Casserole - cooking recipe

Ingredients

2 c. cooked wild rice mix
1 (4.6 oz.) can crab meat, drained
1 (4 oz.) can sliced mushrooms
1 (4.5 oz.) can mushroom caps
1/4 c. chopped celery
1 medium onion, cut fine
1 small jar pimento, drained
1 tsp. pepper
2 to 3 cans Pillsbury crescent rolls
1 c. white rice, cooked
1 lb. fresh shrimp, boiled and deveined
4 cans mushroom soup
1 c. water chestnuts, cut fine
1/4 c. green pepper, cut fine
1 1/2 c. broccoli flowerets
1/2 tsp. salt

Preparation

Mix all ingredients except mushroom caps and 2 cans soup; place in a large casserole.
Place rolls on top of casserole. Bake at 350\u00b0 until light golden brown.
Mix mushroom caps and soup.
Heat and pour over individual servings.
Complete meal with salad.