Shrimp and Wild Rice Casserole

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This Shrimp and Wild Rice Casserole is a healthy dinner recipe that’s packed with whole grains, protein, and plenty of flavor! It’s an easy one dish meal that tastes creamy, comforting and indulgent — but it’s also good for your waistline!

3 tablespoons butter, divided
1 cup diced celery
8 ounces sliced mushrooms
½ cup diced green onion
2 cups cooked wild rice (for an easy shortcut, use a microwaveable pouch of rice)
1 lb. cooked, peeled and deveined shrimp (I use frozen shrimp and thaw overnight in refrigerator)
2 tablespoons whole wheat flour (can substitute with all purpose flour)
1 cup non-fat or low-fat milk
1 cup plain Greek-style yogurt (can sub with sour cream)
¼ cup whole wheat breadcrumbs
2 tablespoons chopped fresh parsley, plus more for garnish

Preheat oven to 325 degrees and spray a 2-quart baking dish with cooking spray. Set aside. Melt 1 tablespoon butter in a large skillet or pot. Add celery, mushrooms, and onion and cook until tender...
See the full directions on my site

Nutritions

Calories
664

Sodium
514mg
21% DV

Fat
35g
54% DV

Protein
20g
41% DV

Carbs
66g
22% DV

Fiber
10g
40% DV

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