Recipe: Shrimp and Rice Rockefeller (using cream of mushroom soup, spinach, sherry and cheese)

SHRIMP AND RICE ROCKEFELLER

1 cup chopped onion
2 tablespoons margarine
3/4 pound raw, peeled, deveined shrimp, cut in half
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 cup grated Swiss cheese
1/4 cup dry sherry
3 cups cooked rice
1 (8 ounce) can water chestnuts, drained and sliced
2 packages (10 ounces each) frozen chopped spinach, cooked and well drained
1 tablespoon lemon juice
1/4 cup grated Parmesan cheese, divided use
Salt and pepper (to taste)

Saute onion in margarine until tender but not browned.

Add shrimp and continue cooking until shrimp is slightly pink, about 2 minutes.

Stir in soup, Swiss cheese and sherry; heat just until warm.

Add rice, water chestnuts, spinach, lemon juice and 2 tablespoons Parmesan cheese; season with salt and pepper. Spoon into a lightly greased baking dish; sprinkle with remaining Parmesan.

Bake, uncovered, at 350 degrees F for 20 minutes or until hot and bubbly.

Makes 6-8 servings
Source: Bluegrass Winners: A Cookbook by Garden Club of Lexington