Creamy Shrimp & Vegetable Casserole the Editors of Publications International, Ltd.
Creamy Shrimp & Vegetable Casserole
Makes 4 servings
|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)|
- 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.
|Serving Size:||1/4 of total recipe (without rice)|
|Calories from Fat||14 %|
|Total Fat||2 g|
|Saturated Fat||1 g|
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