I made this dish literally out of what was in my fridge because I was too lazy to go to the grocery store. It turned out great though - very rich and satisfying.

Shrimp Spinach Casserole
* 10 oz frozen spinach (i pkg)
* 2 portabella mushrooms, chopped
* 1 c. other type mushrooms chopped (I used chanterelles)
* 1 c. chopped onion
* 3 tbsp butter
* 14 oz frozen shrimp (1 pkg)
* 2 tbsp beef broth
* 1.5 c. heavy cream
* 1 c. sour cream
* 1 c. Kraft shredded Parmesan/Romano cheese

Zap spinach in microwave according to pkg instructions. Drain all liquid - put in strainer and press with a spoon to get it really dry.
Saute mushrooms and onions in butter (or oil) over medium high heat until onions are just turning translucent. Add frozen shrimp. Cover and cook about 5 minutes until shrimp are thawed. Use slotted spoon, remove shrimp-mushroom mix from pan. Place aside in bowl. Let liquid in pan boil down to about half the amount. Turn heat to medium low. Add heavy cream, sour cream, beef broth, and parmesan cheese to liquid in pan. Stir until smooth and just heat through - don't boil!
Add back the shrimp, mushrooms, and toss in the spinach. Stir until well-mixed. Place in a casserole dish (I used an 8x8 glass), and bake at 350 deg F for 1.5 hours.
Nutridiary.com gave me the following specs per serving (I assumed 6 servings):

Cal 498; Fat 41.7g; Chol 214 mg; Sod 457 mg; Total Carb 10.8g; Fiber 2.2 g; Protein 22 g

Atiaran- That sounds very good and healthy. You must be quite a cook to throw together meals with little planning. I may try this for a Sunday dinner, as I love casseroles. Warm and delicious!

-Jess