2 lb. shrimp, cooked and cleaned
4 c. rice, cooked (1/2 milk and 1/2 white)
3 cans cream of mushroom soup
1/4 c. chopped pepper
1/4 c. chopping onion
1/4 c. butter
2 tbsp. lemon juice
1 tsp. Worcestershire sauce
1 tsp. dry mustard
1/2 tsp. black pepper
1 c. cubed sharp cheese

Preheat oven to 375 degrees. Saute onion and pepper in butter. Add other ingredients and mix well. Pour into casserole dish and bake 30 minutes.

Note: You can use the boxed white and wild rice in place of cooking both the white and wild rice separately.