Creamy Shrimp Vegetable Casserole

Creamy Shrimp & Vegetable Casserole

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)


  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)
Calories 141
Calories from Fat 14 %
Total Fat 2 g
Saturated Fat 1 g
Cholesterol 176 mg
Carbohydrate 11 g
Fiber 3 g
Protein 20 g
Sodium 496 mg

Dietary Exchange

Vegetable 2
Meat 2

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