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.