Shrimp Casserole

from Southern Living....so good!

1 1/2 c. uncooked long-grain rice
1 1/2 c. lbs medium-size raw shrimp
1/2 c. butter
1 green bell pepper, chopped
1 onion, chopped
3 celery ribs, chopped
2 garlic cloves, minced
4 green onions, chopped
2 (10 3/4 oz.) cans cream of shrimp soup, undiluted *
1/4 tsp salt
1/4 tsp fresh ground pepper
1 c. (4 oz) shredded cheddar-colby cheese blend
1/4 c. fine, dry breadcrumbs

Prepare rice according to package directions.

Peel shrimp, and devein, if desired.

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 shirmp turn pink. (Do not overcook)

Combine shrimp mixture and rice. Pour into lightly greased 13X9 baking dish. Sprinkl evenly with 1 c. shredded cheese and 1/4 c. breadcrumbs.

Bake at 350 degrees for 25 miutes or until cheese is melted.

* 2 cans cream of celery soup, undiluted, may be subsitituted.