Shrimp Casserole

• 1 1/2 cups uncooked long-grain rice
• 1 1/2 lbs medium raw shrimp
• 1/2 cup butter
• 1 green pepper, chopped
• 1 onion, chopped
• 3 celery ribs, chopped
• 2 garlic cloves, chopped
• 1/4 teaspoon red pepper flakes (optional)
• 2 (10 3/4 ounce) cans cream of shrimp soup, undiluted
• 1/4 teaspoon salt (I used sea salt)
• 1/4 teaspoon fresh ground pepper
• 1 cup shredded cheddar and colby cheese, blend (can use more)
• 1/4 cup fine dry breadcrumb (can use more)

1. Prepare rice according to package directions.
2. Preheat oven to 350 degrees.
3. Melt butter in a large skillet over medium heat.
4. Add pepper, onion, celery and garlic and saute 10 minutes or until tender.
5. Stir in red pepper flakes, soup, shrimp, salt and pepper. Cook 3 minutes or just until shrimp turn pink. Do NOT OVERCOOK.
6. Combine shrimp mixture with rice.
7. Pour into a lightly greased 13 x 9 baking dish. I halved the recipe using a 9 inch baking dish.
8. Sprinkle with cheese and breadcrumbs.
9. Bake at 350 for 25 minutes or until cheese is melted.

longgrain rice, shrimp, butter, green pepper, onion, celery, garlic, red pepper, cream of shrimp soup, salt, fresh ground pepper, colby cheese

Taken from www.food.com/recipe/shrimp-casserole-346193 (may not work)