1 cup sliced celery
1/4 cup minced onion
1/2 lb. mushrooms
4 tablespoon butter
3 5 ounce tins shrimp
2 tablespoon lemon juice
1/4 cup flour
2 cups evaporated milk
1 tin cream of celery soup
1/2 cup slivered toasted almonds
3 cups cooked rice
Sauté celery, onion and mushrooms in butter until tender. Drain shrimp, devein if necessary. Sprinkle with lemon juice. Combine flour and evaporated milk in small shaker. Bring to boil, add celery soup and stir until dissolved. Fold in almonds and rice, shrimp and celery mixture. Place in casserole that can be taken from freezer to oven. Chill. Cover and place in deep freeze.
TO SERVE
Preheat oven to 350 deg. F. Remove cover from casserole. Mix 1 cup fine bread crumbs with 3 tablespoons melted butter. Sprinkle on top. Bake for 1 hour or until brown and bubbly.