Shrimp and Rice Casserole

6 cups cooked rice (about 2 cups, uncooked)
4 Tbsp. melted butter or margarine
1 3/4 lbs. medium shrimp, shelled and deveined
2 cans mushroom soup
11/2 cups cubed cheddar cheese
4 Tbsp. each chopped onion and chopped green pepper
1 tsp. black pepper
2 Tbsp. lemon juice
1 Tbsp. Worcestershire sauce
1 Tbsp. dry mustard

Cook the rice in large amount of water until just tender; drain and rinse in cool water (this keeps it from getting sticky in the casserole).  Add butter. Clean and devein shrimp.  Mix together remaining ingredients, fold into the rice and gently add the raw shrimp.  Pour into greased 9 x 13 baking pan.  Bake at 375 degrees for  30-45 minutes, or cover with foil and freeze.  Remove from freezer and bake at 375 degrees for 45 - 60 minutes.

Our friend Connie Stewart gave me this recipe.  It's great to fix ahead for crowds.  Connie served it with bread and fresh fruit salad at a reception in honor of Luis Benevidas' ordination as a deacon.  It was very impressive.