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Shrimp and Rice Casserole




Source of Recipe


Estelle Bonczek Brown


List of Ingredients




2 cans cream of mushroom soup
1 large diced green pepper
1 large diced onion
4 tablespoons fresh lemon juice
4 tablespoons melted butter (butter must be used, not margarine)
16-ounce box long-grain and wild rice mix
16-ounce box converted rice
3to 4 pounds medium shrimp, cooked and de-veined
1 teaspoon Worcestershire sauce
1 teaspoon powdered mustard
1 to 2 teaspoon pepper
1 or more cups cubed Velveeta cheese


Recipe



Cook the wild rice, but do not use the seasoning packet. Reserve for another use. Cook the converted rice as directed. Preheat the oven to 375 degrees. Mix the cooked rice with all other ingredients in large bowl or pot until well blended. Transfer to a large casserole dish that has been well-buttered. Bake uncovered for 40 minutes until bubbly and lightly browned on top. You can put the dish together the day before, cover and refrigerate it. Remove from the refrigerator about 10 minutes before baking.


YIELD: 12-15 Servings