2 cans (good quality) asparagus
1 can mushroom soup
1/2 c. dried bread crumbs
1/2 c. shredded Mozzarella cheese
Blanched slivered almonds

Grease a 2 quart covered casserole with butter. Layer 1 can asparagus with juice on bottom, cover with 1/2 can mushroom soup, sprinkle with 1/4 cup bread crumbs, then 1/4 cup Mozzarella cheese, sprinkle with slivered almonds. For second layer repeat procedure with balance of ingredients. Cover and bake at 350 degrees for 1/2 hour or until thickened. If not thick enough, turn up heat. Serves 12 people.