Asparagus Casserole

• 1 can long asparagus spears (low sodium and drained)
• 1/2 c. diced mushrooms, boiled in water and drained well
• 1 pkg. low-fat Cheddar cheese, shredded
• 1 pkg. Hi-Energy Cream of Chicken Soup Supplement
• 1 pkg. Hi-Energy Cream of Mushroom Soup Supplement
• 1 pkg. Hi-Energy Cream of Asparagus Soup Supplement
• 2 c. water, boiled and set aside to cool

1. Boil water and set aside to cool just a bit.
2. Pour in carefully the three supplements and mix very well.
3. Mixture will thicken by the last supplement.
4. Mix in 1/2 of package of cheese. Pour 1/2 of soup mixture into a flat glass dish.
5. Place drained asparagus spears on top of mixture.
6. Sprinkle diced mushrooms on top of asparagus followed by 1/4 of cheese on top of mushrooms. Pour remainder of soup mixture as top layer over vegetables. Sprinkle remainder of cheese on top of soup.
7. Sprinkle top with finely ground Melba toast.
8. Bake at 350u0b0 in oven about 20 minutes. Makes 4 servings.

long asparagus, mushrooms, lowfat, hienergy cream of chicken, hienergy cream of mushroom soup supplement, hienergy cream of asparagus soup supplement, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=496521 (may not work)