Creamy Shrimp & Vegetable Casserole |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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In my search for diabetic casserole dishes, I found this tasty-sounding recipe in a Diabetic Cooking magazine. I haven't prepared it yet, so if you get to it before I do, please share your opinions in the review process. Ingredients:
10 1/4 ounces cream of celery soup, reduced-fat |
1 lb shrimp, shelled and deveined (use fresh or frozen) |
1/2 cup asparagus, cut diagnally into 1-inch pieces (use fresh or frozen) |
1/2 cup mushroom, sliced |
1/4 cup green onion, sliced |
1/4 cup red bell pepper, diced |
1 garlic clove, minced |
3/4 teaspoon dried thyme leaves |
1/4 teaspoon black pepper |
Directions:
1. Preheat oven to 375 degrees.
2. Coat 2-quart baking dish with nonstick cooking spray.
3. Combine soup, shrimp, asparagus, mushrooms, green onions, bell pepper, garlic, thyme and black pepper in large bowl, mix well.
4. Place in prepared baking dish.
5. Cover and bake 30 minutes. Serve over orzo or rice.
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