Ingredients for Asparagus Water Chestnut Casserole
- 1 pound asparagus
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 (10.75 ounce) can cream of mushroom soup
- 1/2 cup bread crumbs, 2 tablespoons melted butter
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How to Make Asparagus Water Chestnut Casserole
- Preheat oven to 350°F (175°C).
- Wash and snap off the tough ends of 1 pound of asparagus.
- Arrange asparagus spears in a lightly greased 9x13 inch baking dish.
- Evenly distribute 1 (8 ounce) can of water chestnuts, drained, over the asparagus.
- Pour 1 (10.75 ounce) can of cream of mushroom soup (or your favorite creamy soup) over the asparagus and water chestnuts.
- In a small bowl, combine 1/2 cup bread crumbs with 2 tablespoons melted butter. Sprinkle evenly over the casserole.
- Bake for 25-30 minutes, or until heated through and the topping is golden brown and bubbly.
- Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
15g
Fat
6g
Carbs
4g