Asparagus Casserole
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A home-kitchen version of asparagus casserole, written step by step so it's easy to follow built around good cheese and pantry staples.
Ingredients
- 3 cans asparagus spears
- 1 can water chestnuts
- 1 stick oleo
- 1 c. grated cheese
- 1 can mushroom soup
- 4 slices bread
Method
Melt oleo; slice bread in finger size slices.
Dip in melted oleo and set aside.
Drain cooked asparagus and place in a long casserole dish.
Cut water chestnuts and place on top.
(I use the juice too.)
Put cheese on that, then cover with mushroom soup. Cover with bread slices.
Bake at 350° until bread is brown.
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