Shrimp and Rice

Shrimp and Rice

½ cup chopped onion
1 cup raw rice-I like Zatarain’s or even try Basmati rice
¼ cup butter, melted
1 can cream of chicken soup
1 can cream of celery soup
½ can Rotel
½ cup water
1 ½ pounds of shrimp
¼ teaspoon garlic powder
½ to 1 cup cheddar cheese

Preheat oven to 350 degrees. Sauté onions in butter until onions are softened. Add rice and cook until opaque. Spray a 2-quart casserole dish with Pam. Mix rice, onions and remaining ingredients, except cheese, and spread into prepared casserole dish. Cover and bake for an hour*. After 1 hour, stir mixture and top with cheese. Bake an additional 5 to 10 minutes until cheese is bubbly and melted.