1 can cream of mushroom soup
1 1/2 c. milk
1/4 tsp. salt
1 tsp. lemon juice
1 tsp. dry onion flakes
Dash of pepper
1 1/3 c. instant rice, uncooked
1 pkg. frozen peas, partially defrosted
1 sm. pkg. frozen shrimp, defrosted
1 can mushrooms, drained
Shredded Cheddar cheese

Combine first 6 ingredients. Pour half of mixture into 2-quart greased casserole. Add rice. Alternate peas, shrimp, rice and mushrooms; pour rest of sauce over top. Sprinkle cheese on top. Cover and bake at 375 degrees for approximately 50-60 minutes.