Shrimp Casserole with Wild Rice

• 1 can cream of mushroom soup
• 2 tablespoons chopped green pepper
• 2 tablespoons chopped onion
• 2 tablespoons butter, melted
• 2 cups cooked wild, long grain rice
• 1 tablespoon lemon juice
• ½ teaspoon Worcestershire sauce
• 1 teaspoon prepared mustard
• ½ teaspoon pepper
• ½ cup sharp cheddar cheese, in small cubes
• ½ lb. uncooked shrimp, cleaned

Combine all ingredients. Pour into a 1½ quart casserole. Bake at 374° for 30-35 minutes. Sherry may be added if too thick. Turn off oven and let stand. Can be made and reheated if necessary.

— DPB