1 c. chopped onion
1 c. chopped celery
1 c. chopped green peppers
1 stick butter
1 c. sliced mushrooms
2 (10 oz.) cans mushroom soup
2 c. sour cream
2 pounds cooked shrimp
1 1/2 c. cooked rice
grated cheese

Sauté onions, celery and green peppers in butter until onions turn color. Add mushrooms, soup and sour cream. Mix well. Add shrimp and rice and pour into greased casserole. Cover top with generous amount of grated cheese.

Bake at 350°F for 30 minutes.