Shrimp and Wild Rice Casserole


1 box long grain wild rice
1 can cream of mushroom soup
2 TB green bell pepper, chopped
2 TB onion, chopped
2 TB melted butter
1 TB lemon juice
1/2 tsp Worcestershire sauce
1/2 tsp dry mustard
1/4 tsp pepper
1/2 c grated cheddar cheese
1 lb cooked shrimp, tail off


Cook rice according to package directions.
Mix well all ingredients and pour into a greased 1 1/2 quart casserole.
Bake at 375 degrees for 30 to 35 minutes.
Serves 6