1 c. raw rice
2 cans mushroom soup
1/2 chopped onion
2 lb. shrimp, cooked and cut up
2 c. American cheese, grated
2 tsp. lemon juice
4 tbsp. butter
1 bell pepper, chopped
2 tsp. parsley
salt
pepper
garlic powder

Cook rice until fluffy. Sauté onion and chopped pepper in butter. Add soup, lemon juice, pepper, salt and garlic powder. Mix well and add to rice. Add shrimp and parsley. Mix well and place in greased baking dish. Sprinkle cheese on top.

Bake at 350°F for 30 to 40 minutes.

Serves 8 to 10.