Shrimp and Wild Rice Casserole
1 (8 ounce) package wild rice mix
1 (10-3/4 ounce) condensed cream of shrimp soup, undiluted
2 tablespoons minced onion
2 tablespoons butter, melted
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup shredded cheddar cheese
1 pound shrimp, cooked and shelled
Preheat oven to 350 degrees. Cook wild rice as directed on package. Combine cream of shrimp soup, minced onion, melted butter, lemon juice, the cooked wild rice mix, worcestershire sauce, salt, pepper, grated cheddar cheese, and shelled, cleaned and cooked shrimp in a large mixing bowl. Transfer to a greased 13 x 9-inch baking dish. Bake for 35 to 45 minutes or until hot, bubbly and lightly browned.
Makes 6 servings.