1 c. raw rice
2 (10 oz.) cans cream of mushroom soup
4 tsp. grated onion
1 c. green peppers, chopped fine
2 lbs. cooked shrimp, boiled and cut up
2 c. grated sharp cheese
2 tsp. lemon juice
2 tsp. chopped parsley
1/2 tsp. black pepper
1/2 tsp. salt
4 tbsp. butter
1 1/2 tsp. chopped garlic

Boil rice and add soups and lemon juice. Saute peppers and onions and add to rice. Stir over low flame until well mixed. Then add shrimp and parsley. Add cheese and pour into greased 3-quart long casserole pan. Bake at 350 degrees for 30 minutes or until bubbly. Serves 6 people.