1 lb. cooked, peeled, deveined rock shrimp
1 (2 1/4 oz.) jars mushroom stems and pieces, drained
2 tbsp. chopped green pepper
2 tbsp. chopped onion
2 tbsp. cooking oil or melted butter
1 (10 3/4 oz.) cream of mushroom soup
1/2 c. grated cheddar cheese
1/4 tsp. pepper
1/4 c. dry bread crumbs
1 tbsp. melted butter

Cut large shrimp in half. Cook mushrooms, green pepper, and onion in oil until tender. Stir in soup, cheese, and pepper. Heat, stirring constantly, until cheese melts. Stir in rock shrimp.

Pour into well-greased 1-quart casserole dish. Combine bread crumbs and butter. Sprinkle over top. Bake at 400 degrees for 10 minutes or until thoroughly heated and crumbs are brown.