ASPARAGUS CRUNCHY ALMOND
1 LB. FRESH, FROZEN, OR CANNED ASPARAGUS
1 10 1/2 OZ. CAN CREAM OF CHICKEN SOUP
2 CUPS CRUSHED SEASONED CROUTONS
1/2 CUP CHOPPED ALMONDS
8 OZ. SHREDDED CHEDDER CHEESE
1 TBSP. MELTED BUTTER
Cut asparagus into 3/4" pieces.
Cook in 1 cup lightly salted boiling water till tender-crisp if using fresh asparagus.
Drain and reserve liquid.
Combine seasoned crumbs and cheese; set aside.
Combine soup reserved liquid and asparagus. Layer half of crumb
mixture in a buttered 2 quart casserole.
Top with half of asparagus. Repeat with remaining ingredients.
Toss chopped almonds with melted butter. Sprinkle over casserole.
Bake at 350 for 30 to 35 minutes. Yields 6 servings. Elaine
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