1 (6.25 oz.) pkg. UNCLE BEN'S® brown long grain rice
2 c. Minute rice
1 bunch fresh broccoli
3 sm. zucchini
1 can cream of celery soup
Monterey Jack cheese, shredded
Italian bread crumbs
2 (8 oz.) cans shrimp (chicken, turkey or beef may be used)
1 pkg. fresh mushrooms

Cook rices per package directions and mix together. Spread in 9 x 12-inch greased dish.

Fry zucchini and broccoli in oil. Add garlic powder and black pepper to taste. When tender, spread evenly over rice. Make soup according to label directions; add shredded cheese to soup until thick. Pour over 9 x 12-inch pan and let set 5 to 10 minutes.

Sprinkle Italian bread crumbs over pan. Fry mushrooms in oil. Layer over bread crumbs. Spread shrimp on top. Cover with more grated cheese.

Cover pan with foil. Bake at 325 degrees for 20 minutes. Serves 8.