Shrimp Rice and Veggie Casserole

By Jan Pinnington
November 15, 2013
Healthy Hands Cooking

Ingredients:

1 Tbsp. Olive Oil
1/2 onion, chopped
1 stalk celery, diced
1 lb. raw shrimp, cleaned
Salt and Pepper
1/2 cup cherry tomatoes, halved
2 cups spinach, loosely packed
3 cups cooked brown rice
1 can Cream of Mushroom Soup
2 cups grated reduced fat sharp cheddar cheese

Directions:

• Sauté onion and celery in olive oil until soft, about 5 minutes.
• Sprinkle shrimp with salt and pepper.
• Add shrimp, tomatoes, and spinach to the pan and sauté until shrimp turn pink and spinach is wilted.
• Transfer mixture to a large bowl.
• Add rice, cream of mushroom soup, 1 1/2 cups cheese, and salt & pepper to taste. Mix until blended.
• Pour into a square or rectangular baking dish coated with non-stick baking spray.
• Sprinkle remaining 1/2 cup cheese on top of casserole.
• Bake uncovered at 350 degrees for 30 minutes or until cheese is melted and casserole is bubbly.
• Serve with a side salad.

Jan Pinnington is a Nutritional Consultant and Founder of Healthy Hands Cooking.  For more recipes, or to learn about their kids healthy cooking classes and instructor business opportunities, please visitwww.HealthyHandsCooking.com

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