Asparagus Shortcake

Asparagus Shortcake

1 pkg refrigerator biscuits

1 can asparagus spears, drained

1 can cheese soup

French-fried onion rings

Preheat oven to 350�. Arrange half the biscuits in greased 1-quart casserole; layer asparagus over biscuits. Top with remaining biscuits. Bake for 15 minutes. Spread with soup; top with onion rings. Bake for 10 minutes longer or until bubbly.

Yield: 4-6 servings

Cookbook: The Illustrated Encyclopedia of American Cooking

Typed By: Susan Godfrey alexanderjamesmom@gmail.com

Contributed by :

 * Catsrecipes Y-Group