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Categories:Viewed: 29 - Published at: 9 years ago
Ingredients
- 2 cans asparagus spears, drained
- 1 (10 oz.) can cream of mushroom soup
- 1 jar pimento
- 1/2 c. grated cheese
- handful of slivered almonds
Method
- Layer asparagus in a casserole dish; pour cream of mushroom soup over, then pimentos and then cheese.
- Sprinkle with slivered almonds.
- Place in a 350° oven for about 25 minutes (or until cheese melts).
- Serves 6 to 8.