Asparagus Casserole

Yield:
12 servings

Ingredients:

  1. 3 lbs. fresh asparagus
  2. 1 can (10 3/4 oz.) cream of mushroom soup, undiluted
  3. 3/4 cup mayonnaise
  4. 2 tablespoons lemon juice
  5. 1 teaspoon Worcestershire sauce
  6. 1/4 teaspoon pepper
  7. 1 1/2 cups sharp cheddar cheese, shredded
Directions:

Snap off tough ends of asparagus spears; remove scales with a vegetable peeler. Cook asparagus in boiling water to cover for 3 minutes; drain. Arrange in a lightly greased 13x9-inch baking dish. Stir together mushroom soup, mayonnaise, lemon juice, Worcestershire sauce and pepper; pour over asparagus.

Bake at 350 F. for 15 to 20 minutes Sprinkle with cheese, and bake 5 more minutes until melted.


TDS 3