Make-Ahead Cheesy Shrimp & Rice

• 1 onion, chopped
• 1 green pepper, chopped
• 2 cloves garlic, minced
• 1 Tbsp. oil
• 1 can (540 mL) tomato sauce
• 3/4 cup salsa
• 1-1/2 lb. (675 g) cooked cleaned medium shrimp
• 2 cups frozen corn, thawed
• 1/4 cup fully cooked bacon pieces
• 4 cups cooked long-grain white rice
• 1-1/2 cups Cracker Barrel Shredded Tex Mex Cheese

1. Cook and stir onions, peppers and garlic in hot oil in large skillet on medium heat 5 min.
2. or until crisp-tender.
3. Stir in tomato sauce and salsa; simmer 2 min., stirring occasionally.
4. Stir in shrimp and corn; simmer 2 min.
5. Stir in bacon.
6. Spoon rice into 13x9-inch baking dish sprayed with cooking spray; top with shrimp mixture and cheese.
7. Cover with foil.
8. Refrigerate up to 24 hours.
9. Heat oven to 375 degrees F. Bake casserole, covered, 35 min.
10. or until heated through, uncovering after 20 min.

onion, green pepper, garlic, oil, salsa, shrimp, frozen corn, fully cooked bacon, white rice, cheese

Taken from www.kraftrecipes.com/recipes/make-ahead-cheesy-shrimp-rice-127968.aspx (may not work)