1 (8 oz) package wild rice
1 pound medium shrimp, peeled and deveined
2 tablespons butter
1/2 green bell pepper, seeded and chopped
1/2 onion, chopped
1 (10 3/4 oz) condensed cream of mushroom soup
2 cups grated sharp Cheddar
salt and pepper
Cook the rice according to package directions minus 1/4 cup water. Drain and cool. Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediatey and set aside.
Heat the butter in saucepan and saute the pepper and onion until soft, about 5 minutes.
Preheat oven to 325.
In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray a 9 inch square aluminum cake pan or an 11x7 inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes until bubbly.