1 1/2 lbs. asparagus, cooked and drained
1 can cream of chicken soup
1 tbsp. flour
1/2 c. sour cream
1/4 c. grated carrot
Salt and pepper to taste
1 tbsp. grated onion
3/4 c. herb stuffing mix
2 tbsp. butter (melted)

Blend together soup and flour. Add sour cream, carrots, onion, salt and pepper. Stir in asparagus. Turn into a 2 quart casserole dish.

Combine stuffing mix and butter. Spread over top of vegetable mixture. Bake at 350 for 1/2 hour or until bubbly.