Shrimp Rice Casserole

2 pounds shrimp

1/2 large onion, chopped

2 ribs celery, chopped

Garlic to taste

1 tablespoon butter

1 can cream of mushroom soup

1-1/2 cups rice, cooked

1/2 cup sour cream

3/4 cups cheese grated

Bell pepper rings

1/2 tablespoon lemon juice

Salt and pepper to taste

Preheat oven to 325F. Boil shrimp, peel and Devine. Cut into bite-sized pieces. Saute onion, celery and garlic (do not brown). Add soup, lemon juice and seasoning. Fold in rice and shrimp. Fold in sour cream. Pour into a buttered pyrex dish. Sprinkle with cheese and decorate with pepper rings. Bake 30 minutes.

Serves 6-8

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Casseroles - Quiches

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Cajun Country -- New Iberia, Louisiana