1 box wild rice or long grain and wild rice
1 lb crab meat or imitation crab meat
1/2 lb fresh mushrooms
1/4 c butter
1/2 c white wine
White Sauce

1/2 C butter
2 1/2 T flour
1 1/4 c milk
1/2 t garlic salt
1/2 t celery salt
1 T parsley flakes
2 C grated cheddar cheese
1/4 C white wine

Prepare rice and put in a 9x13 pan. Saute mushrooms in 1/4 C butter
and 1/4 C white wine. Melt 1/2 C butter in pan and stir in flour.
Add milk. Add seasonings and 1 cup of cheese and wine. Stir until
thickened. Add crab. Simmer just until bubbly. Pour sauce over rice. Top casserole with remaining cheese and mushrooms.

Bake 350* until cheese melts and casserole is hot. Serves 6.