Asparagus Casserole

Asparagus Casserole

 


Ingredients
1 (15.0 oz.) can of Whole Asparagus Spears, drained
1 (15.0 oz.) can of Sweet Peas, drained
1 (8.0 oz.) can sliced water chestnuts, drained
1 (10./75 oz.) can cream of mushroom soup
1 cup shredded cheddar cheese
1 cup Bisquick mix
2/3 cup milk
Preheat oven to 350oF. In 2-quart casserole dish, place asparagus along bottom. Layer water chestnuts, peas and cream of mushroom soup over asparagus spears; sprinkle cheese over mixture. In separate bowl, combine Bisquick and milk with fork until well mixed. Drop spoonfuls of dough evenly over top of casserole mixture. Bake for 35 minutes or until golden brown.
Makes 4 servings