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6 ounces spiral macaroni or shell macaroni
1 teaspoon salt
1/4 teaspoon pepper
1 can (4 ozs) mushroom pieces, drained
1 can (10 1/2 ozs) cream of vegetable soup
1/4 cup slivered almonds
2 cups milk
1/2 stick (1/4 cup) butter or margarine
1 pound shrimp, cooked cleaned (frozen or fresh)
1 tablespoon chopped pimento
1/2 cup buttered toasted bread cubes (quarter-inch cubes)
2 tablespoons flour
Celery salt
Paprika

Cook macaroni according to directions on package.

Pan-fry mushrooms and almonds in butter in a skillet about 1 minute. Add pimento, flour, salt, and pepper; stir to blend. Add soup and milk gradually; cook and stir until slightly thickened and well blended. Add cooked shrimp and drained macaroni. Pour into a 2-quart casserole and cover with bread cubes. Sprinkle cubes with celery salt and paprika. Bake in a moderate oven (350F) 30 minutes, or until bubbly. Serve hot. Yield: 6 to 8 servings.