Crunchy Almond Asparagus

Submitted By: Sharon Miller

Ingredients

• 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

Instructions

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.