2 cups cooked rice
1 ½ pound fresh shrimp, cooked and cleaned
1 can cream of mushroom soup
1 can chopped water chestnuts
1 cup sliced mushrooms
1 cup chopped celery
1 T. parsley
2 tsp. chopped onion
1 14-oz. jar pimientos
1/3 cup Hellman’s
1/3 cup milk
½ T. Tabasco
Mix all ingredients and transfer to large casserole dish. Top with buttered breadcrumbs and bake at 350 for 30-40 minutes.
