EASY SHRIMP CASSEROLE

EASY SHRIMP CASSEROLE
Makes about 10 servings 

1 stick butter
1/2 cup chopped onions
1/2 cup chopped bell peppers
1 (10-ounce) can Rotel Tomatoes
1 can cream of onion soup
1 can cream of chicken or shrimp soup
1 can cream of mushroom soup
2 pounds raw shrimp, peeled, deveined, seasoned with salt and pepper
2 cups uncooked rice, preferably long grain

Preheat the oven to 350 degrees.
Melt the butter in a large pot over medium heat. Add the onions and bell peppers, and cook, stirring, until they are soft and lightly golden, about 5 minutes. Add the tomatoes and soups, and mix well. Remove from heat.
Add the rice and shrimp, and again mix well. Pour into a large baking dish and bake, covered, for 1 hour. The rice should be cooked and tender. Serve hot.
. . . . . . . .