Creamy Asparagus Casserole - cooking recipe

Ingredients

1 (10 3/4 ounce) can cream of chicken and mushroom soup
1/2 cup milk
1 (10 ounce) package frozen cut green beans, thawed
1 (8 ounce) frozen asparagus, cuts and tips thawed and drained
1 (4 ounce) can mushroom stems and pieces, drained
2 cups cubed day-old bread
2 tablespoons sliced almonds
2 tablespoons butter, melted

Preparation

In a large bowl, combine soup and milk.
Add beans, asparagus and mushrooms; mix well.
Pour into a greased 8-inch square baking dish.
Cover and bake at 350 degrees for 20 minutes.
Toss bread cubes, almonds and butter; sprinkle over the casserole.
Bake, uncovered, 15-20 minutes longer or until bubbly.