2 c. cooked rice
1 (10 1/2 oz.) can condensed cream of mushroom soup
1/2 lb. raw shelled shrimp (frozen)
1/2 c. Cheddar cheese, cubed
2 tbsp. melted butter
2 tbsp. minced green pepper
2 tbsp. minced onion
1 tsp. lemon juice
1/2 tsp. Worcestershire sauce
1/4 tsp. dry mustard
1/4 tsp. pepper

Combine rice, cream of mushroom soup, shrimp, cheese, melted butter, green pepper, onion, lemon juice, Worcestershire sauce, mustard and pepper. Put into a greased 1 1/2 quart casserole. Bake uncovered 40 minutes at 350 degrees. Makes 8 servings.