Product Recipes
- 1 lb fresh asparagus
- 1 can Cream of chicken soup
- 2 cups seasoned Stove Top Stuffing mix (chicken flavor)
- 1/2 cup chopped almonds (unblanched)
- 8oz shredded Cheddar cheese
- 1 tbsp melted butter
Preheat oven to 350°. Wash and cut asparagus into 3/4" pieces. Cook in 1 cup lightly salted water until tender-crisp. Drain, reserve liquid. Combine seasoned crumbs and cheese. Combine soup, reserved liquid, and asparagus. Layer half of crumbs in buttered 2 qt. casserole. Top with half of asparagus mixture. Repeat layers. Toss almonds with butter, sprinkle over top. Bake at 350° for 30-35 minutes. Six servings.
