Shrimp and Wild Rice Bake 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
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 350 degrees F for 45 minutes to 1 hour. Serve at once.
