Asparagus Casserole

We love asparagus, I mean we really love it. So I spent some time trying to find a recipe for all my canned asparagus and I found this recipe on Cooks.com. Easy, fast, simple and it makes great use of the canned product.



Drain 2 cans of asparagus spears. Place in a greased 8x8 pan. Open a can of Cream of Mushroom Soup, pour into a bowl and mix it up to a spreadable consistency. I add a couple tablespoons of milk. Spread the soup over the asparagus, sprinkle with shredded cheddar cheese and breadcrumbs.



Bake at 375 for about 35-40 minutes or until the cheese is melted and barely golden brown.



I used:
2 cans of asparagus
1 can of Cream of Mushroom soup