Sherry Rice - cooking recipe

Ingredients

1 c. finely chopped onion
2 Tbsp. margarine
1 can cream of mushroom soup
3 c. cooked rice
1 (20 oz.) frozen chopped spinach, thawed and drained
1 (8 oz.) can sliced water chestnuts
2 Tbsp. lemon juice
1/2 c. grated Parmesan cheese
salt and pepper to taste
1 c. grated Swiss cheese
1/3 c. dry sherry

Preparation

Saute onion in margarine until tender.
Stir in soup, Swiss cheese and sherry.
Heat until warm.
Add rice, spinach, water chestnuts, lemon juice, 2 tablespoons Parmesan cheese, salt and pepper.
Turn into well-greased 2-quart casserole.
Sprinkle with remaining Parmesan.
Bake at 350\u00b0 for 30 to 40 minutes.