Shrimp And Rice Casserole

• 12 ounces cooked medium shrimp, peeled and deveined
• 2 cups cooked rice
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 cup shredded cheddar cheese
• 4 tablespoons butter, melted, divided
• 2 tablespoons chopped green pepper
• 2 tablespoons chopped onion
• 1 tablespoon lemon juice
• 1/2 teaspoon white pepper
• 1/2 teaspoon ground mustard
• 1/2 teaspoon Worcestershire sauce
• 1 cup soft bread crumbs

1. In a large bowl, combine the shrimp, rice, soup, mushrooms, cheese, 2 tablespoons butter, green pepper, onion, lemon juice, pepper, mustard and Worcestershire sauce.
2. Transfer to a greased 1-1/2-qt. baking dish. Combine bread crumbs and remaining butter; sprinkle over top. Bake, uncovered, at 375u0b0 for 30-35 minutes or until lightly browned.

shrimp, rice, condensed cream, mushroom stems, cheddar cheese, butter, green pepper, onion, lemon juice, white pepper, ground mustard, worcestershire sauce, bread crumbs

Taken from www.tasteofhome.com/recipes/shrimp-and-rice-casserole/ (may not work)