SHRIMP AND WILD RICE CASSEROLE

1-1/2 pounds shrimp, boiled and peeled
1 can cream of mushroom soup
2 tablespoons chopped green bell pepper
2 tablespoons chopped onion
2 tablespoons butter, melted
1 tablespoon lemon juice

1//2 teaspoon Worcestershire sauce
1/2 teaspoon pepper
1-1/2 cups cubed cheddar cheese
1 package Uncle Ben’s Long Grain and Wild Rice, cooked according to directions

Preheat oven to 350°. Combine all ingredients and bake in a greased 1-1/2-quart casserole. Bake for 30-35 minutes.

Yield: 6-8 servings