FILLING:

1 (16 oz.) can salmon, drained
1/2 c. cream onion dip
1 tsp. Worcestershire sauce
1/2 tsp. minced garlic

Arrange stuffed shells in baking dish (spray dish with Pam first). Mix canned cream of asparagus soup with 3/4 cup milk; pour over shells. Sprinkle top with 1/2 cup shredded cheddar cheese. Bake at 325 degrees for about 1/2 hour. Great low budget main dish!