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Fruits and Vegetables - Asparagus Amandine



INGREDIENTS
  • 2 cans asparagus spears, drained (reserve liquid)
  • 1 (10 1/2-ounce) can cream of mushroom soup
  • 1/2 cup reserved asparagus liquid
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup grated mild Cheddar cheese
  • 1 cup bread crumbs
  • 4 tablespoons butter
  • 1/2 cup whole blanched almonds

INSTRUCTIONS
Preheat oven to 300°. Place asparagus in an oblong casserole dish. Mix soup, asparagus liquid, salt, and pepper together; pour over asparagus. Sprinkle with cheese. Melt butter; add bread crumbs and sprinkle over casserole. Dot with almonds. Bake for 45 minutes.
Yield: 8 servings.
 
 
 
 
Submitted By: Ardie Cesario
Vanleer
Dickson Farmers Co-op
Number of Servings: 8
 
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