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cream of mushroom soup water salt pepper grated cheese bread crumbs butter slivered blanched almonds
Viewed: 57 - Published at: 7 years agoIngredients
- 2 cans asparagus spears, drained (reserve liquid)
- 1 can cream of mushroom soup
- 1/2 can reserved water from asparagus
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 c. grated cheese
- 1 c. bread crumbs
- 4 Tbsp. butter
- 1/2 c. slivered blanched almonds
Method
- Lay asparagus in oblong baking dish.
- Dilute soup with asparagus juice, salt and pepper and pour over asparagus. Sprinkle bread crumbs over soup, then sprinkle with grated cheese. Saute almonds in butter and sprinkle over cheese.
- Bake 35 minutes in 300° oven.
