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      Title: Shrimp Casserole
 Categories: Casserole, Seafood
      Yield: 10 Servings
 
     12 oz Frozen md shrimp;
           - thawed, cooked
  4 1/2 oz Can sliced mushrooms;
           - drained
      3 c  Celery (6 ribs); sliced
      2 sm Onions; thinly sliced
    1/2 md Green bell pepper; chopped
      4    Eggs; hard cooked, chopped
      8 oz Can sliced water chestnuts;
           - drained
  1 1/2 c  Mayonnaise
      1 tb Worcestershire sauce
    1/2 ts Salt
      1 c  Dry bread crumbs
      2 ts Butter; up to 3 ts, melted
    1/2 c  Slivered almonds
 
  Heat oven to 350 F. In large bowl, combine shrimp, mushrooms,
  celery, onions, green pepper, hard-cooked eggs, water chestnuts,
  mayonnaise, Worcestershire sauce, and salt. Spoon into un-greased
  13x9" baking dish or 2 qt casserole dish.

  In small bowl, combine bread crumbs and butter. Sprinkle bread
  crumbs and almonds on top of casserole. Bake at 350 F for
  45 minutes or until casserole is throughly heated and crumbs and
  almonds are light brown.

  Tip:

  For variety, canned or frozen crab meat can be substituted for part
  of the shrimp.
  
  Recipe by Bill Thorson

  Recipe FROM: Classic Pillsbury Cookbooks #106
 
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