1 Tbsp. Olive Oil

1/2 onion, chopped

1 stalk celery, diced

1 lb. raw shrimp, cleaned

Salt and Pepper

1/2 cup cherry tomatoes, halved

2 cups spinach, loosely packed

3 cups cooked brown rice

1 can Cream of Mushroom Soup

2 cups grated reduced fat sharp cheddar cheese

Directions:

• Sauté onion and celery in olive oil until soft, about 5 minutes.
• Sprinkle shrimp with salt and pepper.
• Add shrimp, tomatoes, and spinach to the pan and sauté until shrimp turn pink and spinach is wilted.
• Transfer mixture to a large bowl.
• Add rice, cream of mushroom soup, 1 1/2 cups cheese, and salt & pepper to taste. Mix until blended.
• Pour into a square or rectangular baking dish coated with non-stick baking spray.
• Sprinkle remaining 1/2 cup cheese on top of casserole.
• Bake uncovered at 350 degrees for 30 minutes or until cheese is melted and casserole is bubbly.

Serve with a side salad.