3 c. drained asparagus (2 cans)
1 can bean sprouts
2 cans French fried onion rings
1 can mushroom soup
1 tsp. soy sauce
1 c. slivered almonds

Alternate layers of asparagus, bean sprouts, and onion rings in buttered casserole saving some onion rings for top. Mix condensed milk and soy sauce. Pour over layers. Sprinkle lightly with almond slivers. Bake at 350 degrees for 25 minutes.