1 1/2 lb. asparagus, cooked and drained and cut into pieces
1 can cream of chicken soup
1 tbsp. flour
1/2 c. sour cream
1/4 c. carrot, grated
1 tbsp. onion, chopped
salt and pepper to taste
3/4 c. herb seasoned bread crumbs (or stuffing mix)
2 tbsp. butter

Blend ingredients together and add asparagus pieces last. Mix and pour into casserole dish.

Add stuffing mix and butter. Place around edge of baking dish.

Bake at 350°F for 30 minutes.