ASPARAGUS WATER CHESTNUT CASSEROLE

By mrboyton

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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

Details

Servings 6
Adapted from cooks.com

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.