- 6
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Ingredients
- 2 (14 1/2 oz.) cans cut asparagus, drained
- 1 can water chestnuts, finely sliced
- 1 can cream of mushroom soup
- Buttered bread crumbs
Preparation
Step 1
Place alternate layers of asparagus and water chestnuts in glass baking dish. Pour soup over layers. Top with buttered bread crumbs. Bake in 350 degree oven for 30 minutes. Yield: 4 to 6 servings.