Shrimp & Rice Casserole

I found another new recipe in the Southern Living magazine. I changed it up a little, but we really enjoyed it.

Shrimp & Rice Casserole

1 1/2 cups uncooked long-grain rice
1 1/2 lb. medium size raw shrimp
2 tbsp. butter
1 onion, chopped
3 celery ribs, chopped (I left this out)
2 garlic cloves, minced
4 green onions, chopped
1 (10 3/4 oz) cans cream of shrimp soup, undiluted
1/4 tsp. salt
1/4 tsp. freshly ground pepper
1 cup shredded Swiss cheese
1/4 cup fine, dry bread crumbs

1. Prepare rice according to package directions.
2. Peel shrimp, and devein, if desired.
3. 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.)
4. Combine shrimp mixture and rice. Pour mixture into a lightly greased 9 x 13 inch pan. Sprinkle evenly with Swiss cheese and 1/4 cup breadcrumbs.
5. Bake at 350 degrees for 25 minutes or until cheese is melted.

Enjoy!!