• 1 lb shrimp, peeled
• 1/4 cup margarine
• 1/2 cup onion, chopped
• 1/2 cup green pepper, chopped
• 1/2 cup celery, chopped
• 1/4 cup margarine
• 1 (10 3/4 oz) can cream of mushroom soup
• 1/2 (10 3/4 oz) can Cheddar cheese soup
• 2 1/2 cup long grain rice, cooked
• 1/2 cup green onions

Sauté shrimp in margarine. Sauté onion, green pepper, and celery in margarine. Add cream of mushroom soup, Cheddar cheese soup, and shrimp. Mix. Add rice and green onions. Mix thoroughly. Pour into 9×13 inch casserole pan that has been sprayed with Pam®

Bake at 350 degrees for 30 to 40 minutes.

Serves 8.

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IN HONOR OF MRS. BECKY MCCULLIN

OUR SUNDAY SCHOOL TEACHER

Given by Young Adult A Class

Joye and Troy Hinton

Carol and Chris Larsen

Shawn and Amy Williams

Gregg and Kathy Kirk

Jennifer Taylor

Phil and Lisa Hutson

Everette and Kim Rogers

Jason and Christina Shirey

Jerry and Christy Rogers

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