Almond Asparagus Casserole
1 lb asparagus cut into 1 inch pieces
2 cups slightly crushed seasoned croutons
8 oz cheddar cheese, shredded
1 can cream of chicken soup
1/4 to 1/2 cup chopped almonds
1 to 2 tablespoons melted butter
Preheat oven to 350 degrees.
In a saucepan cook asparagus in one cup water until tender crisp. Stir in the can of soup. In a bowl combine crumbs & cheese. Spray casserole dish with cooking spray.
In casserole dish layer half of the crumb/cheese mixture then top with half of the asparagus/soup mixture. Repeat crumbs & asparagus layers. Top with almonds & melted butter. Bake at 350 degrees for 30-35 minutes. Double the recipe for larger casserole.