2 (10 oz.) packages frozen asparagus spears (thawed), 4 oz of potato chips (crushed), 1 can (low fat & low sodium) Cream of Mushroom soup, 1/2 cup water, 1 cup shredded sharp cheddar cheese, 1/2 cup dry bread crumbs, 1/4 t. paprika.
Preheat oven 350 degrees & grease a 11" x 17" baking dish. Arrange asparagus in the greased prepared dish & top with half of the crushed potato chips. Cover with half soup and the remaining potato chips. Mix the water into the remaining soup and pour evenly over the potato chips. Sprinkle with sharp Cheddar cheese, bread crumbs and paprika. Bake for 30 minutes or until bubbly.
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