Healthified Spinach and Rice Casserole

 

 

Prep Time:20 min

Start to Finish:1 hr

makes:8 servings (1 cup each)

 

2 teaspoons olive oil

3 medium carrots, chopped (1 1/2 cups)

2/3 cup chopped celery

1 medium onion, chopped (1/2 cup)

1 clove garlic, finely chopped

1 3/4 cups water

1 can (10 3/4 oz) condensed 98% fat-free cream of mushroom soup

2 boxes (9 oz each) Green Giant® frozen chopped spinach, thawed,

drained

1 1/2 cups uncooked instant brown rice

1 teaspoon Italian seasoning

1/2 teaspoon pepper

1 cup diced cooked ham

3/4 cup shredded reduced-fat Cheddar cheese (3 oz)

1/4 cup grated Parmesan cheese

 

Heat oven to 350°F.

Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

 

In 3-quart saucepan, heat oil over medium-high heat.

Add carrots, celery, onion and garlic; cook 5 minutes, stirring

occasionally.

Add water and soup; heat to boiling.

Add spinach, rice, Italian seasoning and pepper; return to

boiling.

Remove from heat; stir in ham, 1/4 cup of the Cheddar cheese and

the Parmesan cheese. Spread in baking dish. Cover with foil.

 

Bake 30 to 35 minutes or until bubbly.

Sprinkle with remaining 1/2 cup Cheddar cheese.

Let stand uncovered 5 minutes or until cheese is melted.

 

Nutritional Information

1 Serving: Calories 220 (Calories from Fat 70); Total Fat 8g

(Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 15mg; Sodium

780mg; Total Carbohydrate 26g (Dietary Fiber 3g, Sugars 3g);

Protein 12g Percent Daily Value*: Vitamin A 180%; Vitamin C 4%;

Calcium 25%; Iron 10% Exchanges: 1 Starch; 1/2 Other

Carbohydrate; 1 Vegetable; 1 Medium-Fat Meat; 1/2

Fat Carbohydrate Choices: 2

*Percent Daily Values are based on a 2,000 calorie diet.

MyPyramid Servings 1/2 c Dairy, 1 tsp Fats & Oils, 1

oz-equivalents Meat & Beans, 1/2 c Vegetables


submitted by Peg of more soulful recepies

Sugar Says:
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out,
 But when the darkness sets in, their true beauty is revealed only if there is 
a light shining from within.

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