Asparagus Casserole
SUBMITTED by Laurie Jensen,
Northern Michigan
“This is an Easter dish my
grandmother (Grammie Hammie) made each year. It is a wonderful
spring time dish.”
3 cups asparagus, thinly sliced
1 can water chestnuts, drained
1 can cream of asparagus soup,
undiluted
1 can of French fried onions
Place ingredients in layers in a
baking dish. Bake at 375 degrees for 30 minutes.
