Shrimp, Corn and Rice Casserole

[Kathy]

Shrimp, Corn and Rice Casserole

2 sticks butter
1 medium onion
1 small red onion chopped
1 small green onion chopped
1 pound peeled shrimp
1 can cream of mushroom soup
1 can cream of cheddar cheese soup
1 can 15 oz whole kernel corn (drained)
1 can 10 oz (small) cream corn
3 cups cooked rice
1 tsp to 2 tsp Black & Red Pepper to taste
2 tsp garlic powder (optional)

Saute' in butter the onions and peppers until tender.
Add 1 lb peeled shrimp, cook 10 minutes. Add the cream
of mushroom soup, cream of chedder cheese soup, cream
corn and the whole kernel corn (drained). Cook until
cheese is melted; add seasonings to taste and place
all in 10x12 or 9x13 casserole dish, add 3 cups cooked
rice. Bake at 350 degrees for 30 minutes.