2 c. cooked wild rice (3/4 c. raw)
1 can cream of mushroom soup
2 tbsp. chopped green pepper
2 tbsp. chopped onions
2 tbsp. melted butter
1 tbsp. lemon juice
1/2 tsp. Worcestershire sauce
1/2 tsp. dry mustard
1/4 tsp. pepper
1/2 c. cheese, cubed
1/2 lb. shrimp, cleaned (cooked or uncooked)

Mix all ingredients together thoroughly. Pour into greased 1 1/2 quart casserole. Bake, uncovered, 45-50 minutes.

NOTE: To cook wild rice - use about 4 times water to rice. Lightly boil 35 to 45 minutes until desired texture is achieved. Servings: 4.