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Asparagus Casserole


  • 3 cans asparagus
  • 2 cans (10 oz.) low-fat, reduced-sodium cream of mushroom soup
  • 1 stick margarine
  • 16 oz. reduced-fat shredded cheddar cheese
  • 1 box reduced-fat Ritz crackers


  1. Preheat oven to 350 degrees F.
  2. Save one can of juice from asparagus and mix it with soup and melted margarine.
  3. Layer half of Ritz crackers on bottom of casserole dish. Layer half of asparagus on top of crackers.
  4. Top asparagus with half of the cheese and lastly, half of the soup mixture.
  5. Repeat layers in step 2 with cheese on top.
  6. Bake at 350 degrees F until cheese is melted.




Cheese, rice and broccoli casserole


  • 1 box, frozen chopped broccoli
  • 1 can (10-11 oz.) low-fat, low-sodium cream of mushroom soup
  • 1 ½ c. uncooked brown rice
  • Sm. jar Cheez Whiz
  • ½ c. water
  • Salt and pepper to taste (1 tsp. ea.)


  1. Thaw broccoli and mix all ingredients in large mixing bowl.
  2. Place mix into a greased 1 ½ qt. casserole for 30 minutes on 350 degrees F.

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