Wild Rice Shrimp Crab Casserole

2 cups wild rice (uncooked)
2 cups white rice (uncooked)
1 cup diced celery
1 small onion, minced
1 small green pepper, minced
1 1/2 pounds mushrooms or 3 cans of mushrooms
Butter
1 cup blanched almonds
2 cups shrimp (cooked)
2 cups crabmeat (cooked)
2 cans cream of mushroom soup
Grated cheese
Bread crumbs, buttered


Wash wild rice and cook with white rice for 25 minutes. Sauté celery, onion, pepper and mushrooms in butter. Mix with rice, almonds, shrimp, crab, and mushroom soup. Bake in greased oblong pyrex for 40 minutes at 350 degrees. Put cheese and buttered bread crumbs on top before cooking.