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Tuna Shrimp casserole

1 can of tuna, drained
1 1/2 cup of  rice, cooked
1 small bag of frozen shrimp, defrosted
1 can of cream mushroom soup
1/2 cup of  milk
2 cups of  Cheddar cheese, grated

Spray 9 x 13 inch baking dish with Pam. Layer: can of tuna on bottom, cooked rice, shrimp. Mix mushroom soup and milk and heat until not lumpy and pour over shrimp layer. Cover with grated cheese. Dot with butter and sprinkle with salt and pepper. Bake 1 hour in 325 to 350ºF.  oven.

 
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