2 1/2 pounds Wild American Shrimp®, boiled, peeled and deveined
1 large green pepper, chopped
3 (10 1/2-ounce) cans cream of mushroom soup
1 (2-ounce) jar diced pimentos
2 cups finely-chopped onion
3/4 cup water
1 cup finely chopped celery
1 (6-ounce) box wild rice
1 pound cheddar cheese, shredded
Dilute soup with water. Cook rice according to package directions. Combine all ingredients. Pour into a 3-quart casserole or rectangular baking dish. Bake uncovered at 350 F for 45 minutes to 1 hour.
Serve at once. Makes 8 servings.