Lillian’s Casserole 5/13/61
2 cans shrimp
2 cans crab
2 cups rice, cooked (long grain)
1 cup mushroom soup
1/2 cup cream or milk
2 hard boiled eggs
Brown in 1/4 c butter
1/2 c diced celery
1/2 c diced onion
1/2 c green pepper
1 whole chopped pimiento
Mix in casserole
Top with bread crumbs and grated cheese
Bake 40 minutes @ 325° – 350° for 30 minutes