SEAFOOD CASSEROLE

2 cups cooked rice
1 cup chopped green pepper
2 cups chopped celery
1 cup finely chopped onion
1 (4.5 oz.) can water chestnuts, chopped
18 ounces large shrimp, frozen or freshly cooked & peeled
1 (6.5 oz.) cans lump crab
2 cups mayonnaise
2 cups tomato juice
2 t. salt
½ t. pepper
1 cup slivered toasted almonds
2 cups shredded cheddar

Combine these 11 ingredients in large flat casserole. Bake at 350 degrees for 30 minutes. Remove, sprinkle with toasted almonds and cheese. Bake about 30 minutes longer.

Serves 12-14.