Recipe Categories
Seafood
Shrimp Casseroles

Lynn's Shrimp Veg Casserole

1 can reduced-fat cream of celery soup (10 3/4 oz)
1 lb fresh or thawed frozen shrimp shelled, deveined
1/2 cup diagonally-cut (1") fresh asparagus
    (or thawed frozen asparagus)
1/2 cup sliced mushrooms
1/4 cup sliced green onions
1/4 cup diced red bell pepper
1 x garlic clove minced
3/4 tsp dried thyme leaves
1/4 tsp freshly-ground black pepper
    Hot cooked rice or orzo for serving

 Method :
Preheat oven to 375 degrees. Coat 2-quart baking dish with nonstick cooking spray.
Combine soup, shrimp, asparagus, mushrooms, green onions, bell pepper, garlic, thyme and pepper in large bowl; mix well. Place in prepared baking dish.
Cover and bake 30 minutes. Serve over rice, if desired.
This recipe yields 4 servings.