MamasHealth.com Home Casserole Recipes Asparagus Broccoli rice Cheese broccoli Low-fat chile relleno Green bean Grits Hash brown Italian vegetable Porcini and pomodori Potato ham Pumpkin Salsa beef Squash Sweet potato Tator tot Tuna Tuna chow mein Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Tips for healthy holiday meals Cooking tips Food Delivery Programs Ingredient Substitutions Inexpensive Ovens Types of Steak Wine info	Asparagus Casserole Ingredients: 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 Directions: Preheat oven to 350 degrees F. Save one can of juice from asparagus and mix it with soup and melted margarine. Layer half of Ritz crackers on bottom of casserole dish. Layer half of asparagus on top of crackers. Top asparagus with half of the cheese and lastly, half of the soup mixture. Repeat layers in step 2 with cheese on top. Bake at 350 degrees F until cheese is melted.       Cheese, rice and broccoli casserole Ingredients: 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.) Directions: Thaw broccoli and mix all ingredients in large mixing bowl. Place mix into a greased 1 ½ qt. casserole for 30 minutes on 350 degrees F.	Sign up for our Email Newsletter For Email Marketing you can trust
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