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Creamy Shrimp Vegetable Casserole
Browse the recipe Creamy Shrimp Vegetable Casserole
Creamy Shrimp & Vegetable Casserole
YIELD Makes 4 servings
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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:
- Preheat oven to 375°F. Coat 2-quart baking dish with nonstick cooking spray.
- Combine soup, shrimp, asparagus, mushrooms, green onions, bell pepper, garlic, thyme and black pepper in large bowl; mix well. Place in prepared baking dish.
- Cover and bake 30 minutes. Serve over rice, if desired.
This recipe appears in:
Shellfish
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 |