| 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 |
| 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. |
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| We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals. |
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| Look for prepackaged diced cooked ham near the cooked meats in the grocery store. |
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| For this recipe, be sure to use instant brown rice. Regular brown rice requires a different amount of liquid and takes longer to cook. |
Nutrition Information:
220 ( 70); 8g ( 2 1/2g, 0g); 15mg; 780mg; 26g ( 3g, 3g); 12g 180%; 4%; 25%; 10% 1 ; 1/2 ; 1 ; 1 ; 1/2 2