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Shrimp and Wild Rice Casserole

1 (8-ounce) package wild rice mix
1 (10 3/4-ounce) condensed cream of shrimp soup, undiluted
2 tablespoons minced onion
2 tablespoons butter, melted
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup shredded cheddar cheese
1 pound shrimp, shelled

1. Preheat oven to 350°F (175°C).
2. Cook wild rice as directed on package.
3. Combine cream of shrimp soup, minced onion, melted butter, lemon juice, the cooked wild rice mix, worcestershire sauce, salt, pepper, grated cheddar cheese, and shelled, cleaned shrimp in a large mixing bowl. Transfer to a greased 13 x 9-inch baking dish.
4. Bake for 35 to 45 minutes.

Makes 6 servings.

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