Serves: 7
Total Calories: 448

1 cup chopped onion
2 tablespoons butter
12 ounces raw shrimp, peeled and cut in half
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 cup grated Swiss cheese
1/4 cup sherry wine
1 (8-ounce) can water chestnut, drained and chopped
3 cups cooked rice
2 (10-ounce) packages frozen chopped spinach, cooked
1 tablespoon lemon juice
1/4 cup grated Parmesan cheese, divided
1 teaspoon salt
1 teaspoon red pepper
1/2 teaspoon black pepper

In a 3-quart saucepan, sauté onion in butter. Add shrimp; cook until pink. Stir in mushroom soup, cheese, and sherry. Heat thoroughly until mixture is warm. Add water chestnuts, cooked rice, drained spinach, lemon juice, and 2 tablespoons Parmesan cheese. Add salt, red pepper, and black pepper. Pour into a greased shallow 2-quart dish. Sprinkle remaining Parmesan cheese over top. Bake in preheated 350° oven 30 minutes.

Nutritional Facts:

Serves: 7
Total Calories: 448
Calories from Fat: 118

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