Corn-Rice Casserole

1 cup chopped celery
1 cup chopped onion
3/4 tablespoon butter — melted
2 cups cooked regular rice
1 can whole kernel white corn — drained (16 oz.)
1/4 cup slivered almonds
1 Cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
|Combine all ingredients; spoon into a 2 quart casserole.

Bake, uncovered, at 350 degrees for 1 hour.

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