Asparagus - Almond Casserole *****
I like this as I can keep the ingredients on hand at all times. Potato chips do great, even after opening, in the freezer.
- Preparing Time: 5 minutes
- Total Time: 20 minutes
- Served Person: 0
side dish
vegetables
casserole
vegetarian
asparagus
american
vegan
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 can mushroom soup
- 1 can asparagus
- 1 cup potato chips crushed
- 1/3 cup almonds chopped
- Carbohydrate 147.675466666667 g
- Cholesterol 23.72 mg
- Fat 114.896966666667 g
- Fiber 15.0863337109238 g
- Protein 32.8614666666667 g
- Saturated Fat 31.5059733333333 g
- Serving Size 1 1 recipe (848g)
- Sodium 2307.20666666667 mg
- Sugar 132.589132955743 g
- Trans Fat 5.4965 g
- Calories 1697 calories
Place layer of asparagus in a quart casserole. Layer potato chips and chopped almonds. Pour 1/2 mushroom soup over this. Repeat. Pour remaining mushroom soup over this. Bake at 375 for 15 minutes. Note: If soup is very thick, add small amount of milk.
