ella's shrimp and wild mushroom casserole

serves 8-10

2 1/2 lbs medium shrimp, peeled and deveined
1 box long grain wild rice (instant or quick cooking)
1/2 cup white rice
1 cup shredded sharp cheddar cheese
1 can cream of mushroom soup
8 oz package cremini mushrooms, sliced
1/2 cup chopped green bell pepper
1/2 cup green onion, chopped
1/2 cup celery, chopped
1 stick unsalted butter
1 cup slivered almonds

Preheat oven to 375 degrees. Heat butter in a large pot over medium heat. Add bell pepper, celery, onions, and mushrooms and sautee 10 minutes or until tender.

Mix bell pepper mixture, shrimp, rice, cheese, and mushroom soup to combine. Pour into a buttered casserole and cover top with almonds. Cover with aluminum foil and bake for 3o minutes.