Chopped celery adds just the right amount of crunch to this satisfying casserole dish featuring shrimp and long-grain rice topped with Cheddar-colby cheese.

• 1½ cups uncooked long-grain rice
• 1½ pounds medium-size raw shrimp
• ½ cup butter
• 1 green bell pepper, chopped
• 1 onion, chopped
• 3 celery ribs, chopped
• 2 garlic cloves, minced
• 4 green onions, chopped
• 2 10¾ ounce cans cream of shrimp soup, undiluted*
• ¼ teaspoon salt
• ¼ teaspoon freshly ground pepper
• 1 cup (4 oz.) shredded Cheddar-colby cheese blend
• ¼ cup fine, dry breadcrumbs

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 sauté 10 to 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 13-ince-by-9-inch baking dish. Sprinkle evenly with 1 cup shredded cheese and ¼ cup breadcrumbs.
5. Bake at 350° for 25 minutes or until cheese is melted.

*2 10¾-ounce cans cream of celery soup, undiluted, may be substituted.

Chicken-and-Rice Casserole: Substitute 3 cups chopped cooked chicken for shrimp and 2 (10¾-ounce cans cream of chicken soup, undiluted, for cream of shrimp soup. Proceed with recipe as directed.

Yield: Makes 8 servings