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Rotel Shrimp Casserole

1 (10 3/4 oz.) can cream of chicken soup
1 (10 3/4 oz.) can cream of celery soup
3 cups boiled Shrimp, shelled
1/2 cup onion, chopped fine
1/2 cup green pepper, chopped fine
1 cup raw rice
1 stick margarine or butter
1 can Rotel tomatoes
Salt and pepper to taste


Combine all ingredients. Place in casserole dish. Bake for 1 hour at 350 F.








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