1 can mushroom soup
2 tbsp. chopped green pepper
2 tbsp. chopped onion
2 tbsp. melted butter
1 tbsp. lemon juice
2 c. cooked wild rice
1/2 tsp. Worcestershire sauce
1/2 tsp. dry mustard
1/4 tsp. black pepper
1/2 c. cheese, cubed
1/2 to 1 lb. shrimp, cooked and cleaned and shelled

Mix all ingredients. Add cooked shrimp. Pour in greased 1 quart casserole. Cook 30 to 35 minutes at 375 degrees. Serves 4.