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Creamy Shrimp Vegetable Casserole


Creamy Shrimp & Vegetable Casserole

Creamy Shrimp & Vegetable Casserole

Yield

Makes 4 servings

Ingredients

1 can (10-3/4 ounces) reduced-fat condensed cream of celery soup, undiluted
1 pound fresh or thawed frozen shrimp, shelled and deveined
1/2 cup sliced fresh or thawed frozen asparagus (1-inch pieces)
1/2 cup sliced mushrooms
1/4 cup sliced green onions
1/4 cup diced red bell pepper
1 clove garlic, minced
3/4 teaspoon dried thyme
1/4 teaspoon black pepper
Hot cooked rice or orzo (optional)

Preparation

  1. Preheat oven to 375°F. Coat 2-quart baking dish with nonstick cooking spray.
  2. Combine soup, shrimp, asparagus, mushrooms, green onions, bell pepper, garlic, thyme and black pepper in large bowl; mix well. Place in prepared baking dish.
  3. Cover and bake 30 minutes. Serve over rice, if desired.

Nutritional Information

Serving Size: 1/4 of total recipe (without rice)
Sodium 496 mg
Protein 20 g
Fiber 3 g
Carbohydrate 11 g
Cholesterol 176 mg
Saturated Fat 1 g
Total Fat 2 g
Calories from Fat 14 %
Calories 141

Dietary Exchange

Meat 2
Vegetable 2

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