Shrimp and Wild Rice Casserole

8 oz of wild rice and regular rice (half and half) 

1 lb medium shrimp, peeled and deveined 

2 tbsp butter 

1 green bell pepper, seeded and chopped 

½ onion, chopped 

1 (10 oz can) of condensed cream of mushroom soup 

2 cups grated sharp cheddar cheese 

salt and pepper 

Cook rice according to package directions minus ¼ cup water. Drain and cool. 

Bring two cups water and ½ tsp salt to boil in medium saucepan and cook shrimp for 1 minute. Drain and immediately set aside. 

Heat butter in saucepan and sauté pepper and onion until soft, about 5 minutes. 

Preheat oven to 325. 

In large bowl, combine rice, soup, 1 ½ cups of cheese, shrimp, and vegetables. Add salt and pepper to taste and mix well. Spray casserole dish with vegetable spray. Place mixture in pan and top with remaining ½ cup cheese. Bake for 30 minutes until bubbly.