Cheddary Scalloped Potatoes

• 2 Tbsp. margarine
• 1 small onion, sliced
• 1 can Campbell's new broccoli cheese soup
• 1/3 c. milk
• 1/8 tsp. pepper
• 4 medium potatoes, cooked and sliced (about 3 1/2 c.)
• chopped fresh parsley for garnish
• 2 lb. fresh asparagus
• 1 lb. whole wheat udon noodles
• 3 large carrots, julienned
• 2 tsp. lemon-pepper oil or sesame oil
• 1/2 Tbsp. pureed ginger root
• 1/2 lb. shiitake mushrooms, thinly sliced
• 1 1/4 c. vegetable stock
• 2 tsp. cornstarch mixed with 1 1/2 Tbsp. water
• 1 Tbsp. low-sodium soy sauce or to taste
• 1/4 c. chopped cilantro
• salt and pepper to taste
• 2 tsp. toasted sesame seed

1. Trim and peel asparagus.
2. Cut off tips and set aside.
3. Cut stalks on the diagonal in 1/2-inch slices.

margarine, onion, campbells new broccoli cheese soup, milk, pepper, potatoes, fresh parsley, fresh asparagus, whole wheat udon noodles, carrots, lemonpepper oil, ginger root, shiitake mushrooms, vegetable stock, cornstarch mixed, soy sauce, cilantro, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1030676 (may not work)