1 box UNCLE BEN'S® long grain & wild rice
1 can cream of mushroom soup
1 lb. fresh mushrooms, sliced
1 c. shredded Cheddar cheese
1 1/4 lb. shrimp
4 tbsp. butter
1 onion, chopped
1 green pepper, chopped
1 tsp. Worcestershire sauce
1 tsp. dry mustard
1/4 tsp. pepper
1/2 tbsp. lemon juice

Cook rice according to directions. Saute onions and green pepper in butter. Cook shrimp quickly but not quite done.

Save 1/2 cup Cheddar cheese for the top. Mix all ingredients in large bowl. Put into a greased casserole. Sprinkle rest of cheese on top. Bake at 350 degrees for 30 minutes or until bubbly and hot. Serves 4-6.