 |
|
|
|
|
|
| |
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.
|
| |
|
|
|
|
|
|
|
|
|
|
|
|