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Asparagus Casserole
| 1 to 1-1/2 lb | Ontario asparagus |
| 1 can | water chestnuts drained and sliced |
| 1 19 oz can | bean sprouts drained well |
| 3 to 4 | green onions chopped |
| 1 can | cream of mushroom soup |
| 1 cup | grated sharp cheese |
| 1 cup | chopped almonds, or 1 can french fried onion rings, or chow mein noodles |
Cut asparagus into 1-inch pieces and cook until tender; drain. In a large greased casserole layer asparagus, water chestnuts, bean sprouts, mushroom soup and grated cheese. Bake for 30 minutes at 350ºF. Sprinkle on preferred topping and bake 5 minutes longer. This casserole may be made ahead of time and refrigerated.
Yield: Serves 8