ASPARAGUS SOUFFLE 
1 can asparagus, drained
1 can cream of mushroom soup
1 scant c. mayonnaise
4 eggs, well beaten
1 c. grated sharp cheese
1 sm. onion, grated

Combine all ingredients. Pour into greased casserole dish. Place casserole in pan of cold water and bake at 350 degrees for one hour.

 

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