6 ounce Pkg. Wild rice mix
2 tablespoon butter
1/4 cup chopped onion
1/4 cup chopped green or red bell pepper
1/4 cup chopped celery
1 lb large shrimp thawed and cooked drained
1 cup shredded cheddar cheese
10-3/4 oz can cream of mushroom soup
1/2 teaspoon Worcestershire sauce
1/4 cup sliced almonds
Heat the oven to 350. Melt the butter in medium saucepan. Add onion, bell pepper and celery. Stir in rice and seasoning mix and 2 cups of water. Bring mixture to a boil. Cover tightly; reduce heat to low. Simmer until all water is absorbed. Remove from the heat; stir in shrimp, cheese, soup and Worcestershire sauce. Spoon mixture into a lightly greased 2-quart casserole dish. Top with almonds. Bake for 30 minutes.
Makes 6 servings