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Shrimp and Wild Rice Bake
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1/2 pounds shrimp
(10 1/2 ounce) cans cream of mushroom soup
/4 cup water
(6 ounce) box Uncle Ben's Long−Grain and Wild Rice
large green bell pepper, chopped
(2 ounce) jar diced pimentos
cups finely chopped onion
cup finely chopped celery
pound Cheddar cheese, shredded
Boil, peel and devein shrimp. Dilute soup with water. Cook rice according to package directions.
Combine all ingredients. Pour into a 3−quart casserole or rectangular Pyrex dish. Bake uncovered at
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50 degrees F for 45 minutes to 1 hour. Serve at once.
Serves 8.
Shrimp and Wild Rice Bake
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