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1 lb. mushrooms, quartered
1 c. chopped celery
1/2 c. chopped onion
1/4 c. butter
1/2 c. wild rice, cooked,
1/2 c. chopped green pepper
2 (10 3/4 oz.) cans cream of
mushroom soup
2 c. shrimp
1 (6 1/2 oz.) can crabmeat or
1/2 c. blanched slivered
almonds, toasted

Saute mushrooms, celery and onion in butter until
transparent. Combine remaining ingredients except almonds.
Pour into 2 quart casserole; sprinkle with almonds. Bake at
350 degrees for 30 to 35 minutes. Serves 6.

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