Recipe: Wild Rice-Mushroom Shrimp Casserole (using long grain and wild rice mix)

WILD RICE-MUSHROOM SHRIMP CASSEROLE

1 (6 1/4-ounce) box long-grain and wild rice mix
1 cup sliced mushrooms
2 teaspoons butter
1 cup finely chopped celery
5 green onions, finely cut
1 (4 ounce) jar pimento, drained
2 cans (10.5 ounce) cans condensed cream of shrimp soup
1 (10.5 ounce) can condensed cream of mushroom soup
1/2 cup sherry
2 pounds cooked, shelled shrimp
1/2 cup toasted slivered almonds (for garnish)

Cook rice according to directions on the box.

Saute mushrooms in butter in a small skillet until tender.

Coat the bottom of a large skillet with cooking spray and saute celery and onions until tender. Add mushrooms, pimento, (undiluted) soups and sherry. Mix well. Add rice and shrimp.

Put mixture into a 5-quart casserole dish or 2 (13-by-9-inch) casseroles, lightly coated with cooking spray.

(This can be assembled and refrigerated the day before it is baked.)

Bake at 350 degrees F for 30 to 45 minutes or until hot throughout. Sprinkle with toasted slivered almonds just before serving.

Makes 8 to 10 servings
Adapted from source: Donna Dickson Harding