Ingredients
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) 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
Preparation
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.
