Healthified Spinach and Rice Casserole

Ingredients

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 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

Cooking Instructions

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

2. 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.

3. 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.