Shrimp and Wild Rice Bake

Yield: 8 servings

Ingredients

• 2 1/2 pounds shrimp
• 3 (10 1/2 ounce) cans cream of mushroom soup
• 3/4 cup water
• 1 (6 ounce) box Uncle Ben's Long-Grain and Wild Rice
• 1 large green bell pepper, chopped
• 1 (2 ounce) jar diced pimentos
• 2 cups finely chopped onion
• 1 cup finely chopped celery
• 1 pound Cheddar cheese, shredded

Instructions

1. Boil, peel and devein shrimp.
2. Dilute soup with water.
3. Cook rice according to package directions.
4. Combine all ingredients. Pour into a 3 quart casserole or rectangular Pyrex dish.
5. Bake uncovered at 350 degrees F for 45 minutes to 1 hour.
6. Serve at once.