Shrimp & Wild Rice Casserole

1 package wild rice
1 lb medium shrimp, peeled and divined
2 tablespoon butter
1/2 green bell pepper, chopped
1/2 onion, chopped
1 10 3/4oz can of condensed cream of mushroom soup
2 cups grated sharp cheddar cheese
Salt and Pepper

Cook rice according to package directions minus 1/4 cup water, let cool
Bring 2 cups water and 1/2 tablespoon salt to boil in medium saucepan cook shrimp for 1 minute
drain immediately and set aside
heat the butter in saucepan and saute pepper and onion until soft
Preheat oven to 325 degrees

Mix together rice, soup, 1 1/2 cups of cheese, shrimp, bellpepper and onion
Add salt and pepper to taste
Spray 9 inch square aluminum cake pan or 11x7 inch glass casserole dish with cooking spray.
Place mixture in the pan and top with remaining 1/2 cup cheese.
Bake for 30 minutes
Enjoy~