Total Calories: 448
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.
This Shrimp and Rice Rockefeller recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.
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