Shrimp And Rice Rockefeller - cooking recipe

Ingredients

1 c. onions, chopped
2 Tbsp. margarine
12 to 16 oz. deveined raw shrimp, cut in half lengthwise if they're large
1 (10 3/4 oz.) can cream of mushroom soup
1 Tbsp. lemon juice
1/4 c. Parmesan cheese, grated
salt and pepper to taste
1 c. Swiss cheese, grated
1/4 c. sherry
3 c. cooked rice
1 (8 oz.) can water chestnuts, drained and sliced
2 (10 oz. each) pkg. frozen chopped spinach, cooked and drained

Preparation

Cook onions in butter until tender, but not browned.
Add shrimp and cook until shrimp are just pink, about 2 minutes.
Stir in soup, Swiss cheese and sherry; heat until soup is warm.
Add rice, water chestnuts, spinach, lemon juice and 2 tablespoons Parmesan cheese.
Season to taste.
Turn into greased shallow (2-quart) casserole.
Sprinkle with remaining Parmesan cheese. Bake, uncovered, 25 to 30 minutes or until hot in a 350\u00b0 oven. Serves 8.