Asparagus Casserole


2 cans asparagus, ends and tips
1 can cream of celery soup
1 cup mayonnaise
1/2 cup slivered almonds
2 teaspoons lemon juice {more to taste}
salt and pepper to taste
1-2 cups Cheddar cheese


Preheat oven to 350°. Drain asparagus well. Mix soup, mayonnaise, almonds and lemon juice. Add asparagus to the bottom of an 8x8-inch pan, spread soup mix over the top, cover with cheese. Bake for 30 minutes.


8 servings


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