Healthified Spinach and Rice Casserole

 

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.