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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Simply delicious and easy. Ingredients:
2 cans asparagus*, drained, reserving 1/2 cup asparagus liguid |
1 can campbell's cream of mushroom soup |
1/2 teaspoon salt (may omit) |
1/4 teaspoon pepper |
1 cup grated cheddar cheese |
1 cup bread crumbs (i make my own) |
1/2 stick unsalted butter, melted |
1/2 cup slivered almonds |
*i prefer the spears, because they lay nicely in the casserole |
Directions:
1. Layer asparagus in an oblong casserole dish
2. In bowl, combine soup, asparagus liquid, salt and pepper
3. Pour this mixture over asparagus
4. Sprinkle with grated cheese
5. In small bowl, mix the bread crumbs with the melted butter, toss
6. Sprinkle the bread crumbs over the cheese
7. Dot with the almonds
8. Bake in a *300* degree oven for 45 minutes
9. VERY NICE FOR EASTER, GOES WELL WITH HAM
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