Easy Creamy Shrimp & Vegetable Casserole Recipe | Delicious & Simple

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.

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