Shrimp Rice Casserole

• 2 c. rice, uncooked
• 1 bell pepper
• 1 stick margarine
• garlic powder
• 1 can cream of mushroom soup
• 1 c. Velveeta, grated
• 3 stalks celery, chopped
• 1 bunch green onions
• 2 lb. boiled shrimp
• red pepper (optional)
• 1 can cream of celery soup
• salt and pepper to taste

1. Cook rice; saute together celery, green onions and bell pepper until tender, using part of margarine.
2. While rice is hot, add rest of margarine, soups and sauteed onions, peppers and celery. Boil shrimp.
3. Peel and cut into bite size pieces.
4. Grate cheese, reserving a small amount for topping.
5. Add cheese and shrimp to rice mixture.
6. Add garlic powder, salt and pepper to taste.
7. Red pepper may be added if desired.
8. Top with cheese.
9. Bake in 9 x 13-inch baking dish for 30 to 40 minutes at 350u0b0.
10. Cover with foil while baking.
11. Serves 8.

rice, bell pepper, margarine, garlic, cream of mushroom soup, velveeta, stalks celery, green onions, shrimp, red pepper, cream of celery soup, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287052 (may not work)