2 cans Chicken of the Sea tuna (6 1/2 oz.) each drained
1 (10 oz.) pkg. frozen asparagus (defrosted) or 1 bunch fresh
1 can Foodland mushroom soup (undiluted)
3 c. cooked rice
1 pt. cottage cheese
2 tbsp. grated onion
1/2 c. sour cream
1/4 c. sliced black olives
1/2 c. bread crumbs
2 tbsp. melted butter

Drain and flake tuna. Reserve six asparagus spears, cut remainder in 1/4 inch pieces. Mix tuna, asparagus, soup, rice, cottage cheese, onion, sour cream and olives; pour into greased 2 quart casserole. Add bread crumbs to melted butter and sprinkle over top. Bake at 350 degrees for 30 to 35 minutes. During the last ten minutes of baking time, steam asparagus spears. When casserole is done, garnish with asparagus. Makes six servings.