Asparagus Casserole

23.03.2009 | Author: Cook | Posted in Diabetic
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Asparagus Casserole


Servings: 8
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;
    •

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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