SHRIMP AND WILD RICE CASSEROLE from Paula Deen

Ingredients

1   10 3/4 ounce can condensed cream of mushroom soup
1/2   onion, chopped
1/2   green bell pepper chopped
2 tablespoon butter
1 lb medium shrimp, peeled and divined
1   package wild rice
2 cup grated sharp cheddar cheese
Salt and pepper

Directions

Cook the rice according to package directions minus 1/4 cup water.  Let cool.

Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute.  Drain immediately and set aside.

Heat the butter in saucepan and saute the pepper and onion until soft, about 5 minutes.

Preheat oven to 325 degrees.

In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables.  Add salt and pepper to taste. Mix well. Spray a 9 inch square aluminum cake pan or an 11 by 7 inch glass casserole dish with vegetable spray.  Place the mixture in the pan and top with remaining 1/2 cup cheese.  Bake for 30 minutes, until bubbly.