Categories: Dinner

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 condenesed 98% fat-free cream of mushroom soup (10 3/4 oz)
• 2 boxes frozen chopped spinach, thawed, drained (9 oz each)
• 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

Directions

1. Heat oven to 350 degrees. Spray 13×9 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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