Shrimp Casserole

This is the recipe we tried last night. Since it still feels like February here in New England, a casserole was in order! It's from Southern Living Magazine and quite tasty! Watch out though, it calls for a fair share of butter :)

• 1.5 cups uncooked long-grain rice
• 1.5 lb. medium-size raw shrimp
• 1/2 cup butter (8 tablespoons)
• 1 green bell pepper, chopped
• 1 onion, chopped
• 3 celery ribs, chopped
• 2 garlic cloves, minced
• 4 green onions, chopped
• 2 (1o oz.) cans cream of shrimp soup, undiluted*
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 1 cup (4 oz.) shredded Cheddar-colby cheese blend
• 1/4 cup fine, dry breadcrumbs

Prepare rice according to package directions. Peel shrimp and devein, if desired. Melt butter in a large skillet over medium heat; add bell pepper and next 4 ingredients, and saute 10-12 minutes or until tender. Stir in soup, shrimp, salt, and pepper; cook 3 minutes or just until shrimp turn pink. Do not overcook. Combine shrimp and rice. Pour mixture into lightly greased 13x9-inch baking dish. Sprinkle evenly with 1 cup shredded cheese and 1/4 cup breadcrumbs. Bake at 350 for 25 minutes or until cheese is melted.

*Can substitute 2 (10 oz) cans cream of celery soup, undiluted.