Shrimp Casserole

Shrimp Casserole

1 onion, chopped

1 bell pepper, chopped

1/4 cup of butter

2 lbs of peeled shrimp

1 10z can of French Onion soup

1 10z can of Cream of Mushroom soup

2 cups of uncooked instant rice

1 10z can of rotel tomatoes (for extra kick)

Saute onion and green pepper in the butter until tender.  Add shrimp, soups, rice and tomatoes; mix well.  Spoon into greased baking dish.  Bake at 325 degrees for 45 min--sprinkle cheddar cheese and then bake for 15 more minutes.

Delicious and easy!

-Chef Howell