Asparagus Pecan Bake
2 15-ounce cans asparagus spears or pieces, reserve liquid
1 can celery soup mixed in 1/3 cup of the asparagus liquid
1 5-ounce can water chestnuts, sliced
1/2 cup chopped pecans
2 cups Velveeta cheese, grated
Salt and Pepper to taste
In a baking dish, layer 1/2 asparagus, 1/2 soup, 1/2 water chestnuts, 1/2 pecans, 1/2 cheese.
Repeat layers.
Bake in 350 degree oven for 20 minutes.
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