3 c. cooked rice
1 c. milk
2 eggs, beaten
1/4 c. grated Parmesan cheese
2 tbsp. green onion slices
1 lb. frozen cleaned shrimp, cooked, drained
2 c. mushroom slices
1/2 c. green pepper strips
1/4 c. butter
3/4 lb. Velveeta cheese, cubed
1/4 c. dry white wine (or substitute milk)
1/2 tsp. dried tarragon leaves, crushed

Combine rice, milk, eggs, Parmesan cheese, and onions; mix well. Pour mixture into greased 9-inch pie plate. Bake in 350 degree oven for 35 to 40 minutes or until knife inserted near center comes out clean. Cut into wedges.

In large skillet, saute shrimp, mushrooms, and peppers in butter until tender. Add remaining ingredients. Stir over medium heat until cheese is melted. Serve over rice wedges. Makes 6 servings.