3 tbsp. butter
1/2 lb. fresh mushrooms, sliced or 2 (4 oz.) cans mushrooms, drained
1 (10 1/2 oz.) can condensed cream of mushroom soup
3 lb. shrimp
1/4 tsp. salt
1/8 tsp. pepper
4 tbsp. grated Parmesan cheese

Heat oven to 350 degrees. Melt butter in saucepan. Add mushrooms and cook about 5 minutes, until golden brown. Arrange mushrooms in casserole (4 quart). Add shrimp; combine soups, salt and pepper. Stir until smooth.

Pour mixture over shrimp. Sprinkle top with cheese. Bake 30 minutes until sauce bubbles and shrimp are pink and firm. Serve over rice.