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Fruits and Vegetables - Crunchy Almond Asparagus

  • 1 pound fresh asparagus
  • 2 cups crushed seasoned croutons
  • 8 ounces Cheddar cheese, shredded
  • 1 (10 1/2-ounce) can cream of chicken soup
  • 1/2 cup chopped almonds
  • 1 tablespoon melted butter

Cut asparagus into 3/4-inch pieces. Cook in 1 cup lightly salted water until crisp-tender. Drain asparagus; reserve liquid. Combine croutons and cheese; set aside. Combine soup, reserved liquid, and asparagus.
Layer half of crumb mixture in a buttered 2-quart casserole dish. Top with half of asparagus mixture. Repeat with remaining ingredients. Toss chopped almonds with melted butter. Sprinkle over casserole. Bake at 350° for 30 to 35 minutes.
Yield: Six servings.
Submitted By: Sharon Miller
Trenton, Ky.
Montgomery Farmers Co-op
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