Corn and Rice Casserole

Ingredients:

• ’ cup (1 stick) margarine
• ’ cup small Gulf Shrimp, peeled
• ’ cup finely chopped onion
• ’ cup finely chopped bell pepper
• 2 (11-ounce) cans of cream style corn
• 2 eggs, beaten
• 1 Tbsp sugar
• 1 ’ cups uncooked Minute rice
• 2 cups grated cheddar cheese
• ’ cup Lump Crabmeat - Jumbo

Steps:

Saut’ shrimp, onion and bell pepper in margarine until onions are tender. Add corn, eggs, sugar, rice, 1 cup cheese and crabmeat. Pour into greased square casserole dish and sprinkle remaining cheese on top. Bake at 350’ for 30 minutes.