Asparagus Peanut Bake2018-02-07
4 cups fresh asparagus, cut into 1″-pieces
1 can cream of mushroom soup (about 10 3/4 oz.)
½ cup peanut crushed
½ cup grated cheddar cheese
salt & pepper to taste
½ stick butter or margarine
Cook asparagus in a small amount of water until tender crisp. Arrange layers of asparagus, soup, peanuts and cheese in a greased casserole; season with salt & pepper.
Dot with butter. Bake at 350ºF for 30 minutes or until heated through and bubbly.