Shrimp Casserole -- Southern Living

• 1 1/2 cups uncooked long-grain rice
• 1 1/2 lbs medium shrimp, raw, peeled and deveined
• 1/2 cup butter
• 1 green bell pepper, chopped
• 1 onion, chopped
• 3 celery ribs, chopped
• 2 garlic cloves, minced
• 4 green onions, chopped
• 2 (10 3/4 ounce) cans cream of shrimp soup, undiluted
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1 cup cheddar cheese, shredded
• 1/4 cup fine dry breadcrumb

1. Prepare rice according to package directions.
2. Preheat oven to 350*F.
3. Melt butter in a large skillet over medium heat; add bell pepper and next 4 ingredients, and saute 10 to 12 minutes or until tender.
4. Stir in soup, shrimp, salt, and pepper; cook 3 minutes or just until shrimp turn pink, taking care not to overcook the shrimp.
5. Combine shrimp mixture and rice.
6. Pour mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with 1 cup shredded cheese and 1/4 cup breadcrumbs.
7. Bake for 25 minutes or until cheese is melted.
8. ENJOY! I like to serve this with french bread warm from the bread machine!

longgrain rice, shrimp, butter, green bell pepper, onion, celery, garlic, green onions, cream of shrimp soup, salt, fresh ground pepper, cheddar cheese, breadcrumb

Taken from www.food.com/recipe/shrimp-casserole-southern-living-389640 (may not work)