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Asparagus casserole

Yield: 8 sweet ones

Ingredients:

• 10 oz (1 pk) frozen asparagus; 8 oz (1 cn) water chestnuts; -spears ( I used a can of -drained sliced -cut asparagus) 1/2 c (2 oz) low-fat cheese;
• 1/2 cn Cream of mushroom soup; - American shredded (10 1/4 oz can) undiluted Vegetable cooking spray;
• 1/2 c Skim milk;

Instructions:

Cook asparagus according to package directions omitting salt and fat; drain and set aside. Combine soup and milk stirring until blended. Layer half each of water chestnuts asparagus soup mixture and cheese in a 1 1/2 quart casserole dish coated with vegetable spray. Preheat layers until remaining water chestnuts asparagus soup mixture and cheese. Bake at 325 degrees for 20 minutes or until thoroughly heated. Food Exchange per serving: 1/2 STARCH EXCHANGE; CAL: 55; CAR: 5gm; PRO: PRO: 3gm; FAT: 2gm; SOD: 425mg; Source: The ALL NEW Cookbook for Diabetics and Their Families by WHOM Brought to you and yours via Nancy O'Brion and her Meal-Master.

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