Asparagus Souffle - cooking recipe

Ingredients

2 drained (15 oz.) cans asparagus
4 eggs, well beaten
1 can cream of mushroom soup
1 c. grated cheese
1 scant c. mayonnaise

Preparation

Put asparagus, eggs, mushroom soup, cheese and mayonnaise in blender; blend until well mixed.
Pour into greased, shallow 1 1/2-quart casserole.
Place casserole in a pan of water.
Bake at 350\u00b0 for 45 to 60 minutes or until knife inserted comes out clean. Makes 6 to 8 servings.