3/4 c. rice
2 c. shrimp, cooked and cleaned
1/2 (9 oz.) pkg. frozen artichoke hearts, cooked & drained
1/4 tsp. onion salt
3/4 c. ripe olives, sliced
1 (12 oz.) can tomato sauce with mushrooms
1 tsp. salt
1/2 c. grated cheese

Cook rice in boiling salted water. Drain. Combine rice with remaining ingredients, except for cheese. Pour mixture into 2 quart casserole. Sprinkle cheese on top.

Bake at 350°F for 30 minutes.

4 average serving portions.