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ASPARAGUS CASSEROLE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Long Estate in Irving, Texas in 1987. 1-1/2 pounds asparagus 1 can water chestnuts drained and sliced 19 ounce can bean sprouts drained well 4 green onions chopped 1 can cream of mushroom soup 1 cup grated sharp cheddar cheese 1 cup chopped almonds Cut asparagus into one inch pieces and cook until tender then drain well. In a large greased casserole layer asparagus, water chestnuts, bean sprouts, mushroom soup and grated cheese. Bake for 30 minutes at 350. Sprinkle with almonds right before serving.