Thursday, November 13, 2008

Asparagus Casserole

2 Tall cans Asparagus Spears
1 can Cream of Mushroom soup
1/3 cup Minced Onions
1 2 ounce jar Chopped Pimentos
2 cups Shredded Cheddar Cheese
1 bag Potato Chips, crushed
3 tablespoons Melted butter

Drain asparagus spears well and lay out on paper towels. Cut off any tough ends. Slice spears in 1 - 2 inch pieces. Spray a 1 1/2 quart casserole with Pam. Please half the asparagus in the casserole; top with half the soup. Spread the soup over the asparagus. Add half the onions, pimentos, and cheese. Add the second half of the asparagus, then the second half of the soup. Top with the remaining onion, pimentos and cheese. Sprinkle the crushed potato chips over all and drizzle the melted butter over the top. Bake at 350 degrees for 30 - 35 minutes or until casserole is hot and chips are a golden brown.

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