Asparagus Casserole with Crunchy Onion Topping

With Thanksgiving Day quickly approaching, many people are making plans for the big day.  And with those plans come many questions.  What should I serve?  How many people will I be feeding?  Which wine should I buy?  Do I have to make turkey?  Ahh!  So much stress over one meal.  Why do we do this to ourselves?

To answer the above questions, I will be posting for the next 9 days, tips, hints, recipes and suggestions to help make your Thanksgiving Day a little bit easier.

Today we will start with Asparagus Casserole.  Although most people will stick with their family traditions, this recipe will update a family favorite and will have your guests asking for the recipe.  This is one of the rare occasions when I use a canned soup, but this stuff is just so good!

I made up this recipe when I was living in California.  The stores were closed and I didn't have green beans on hand, just a can of asparagus.  So this recipe was created based on the classic French's Green Bean Casserole, I just substituted the asparagus for the green beans.  Not being a big fan of green beans, I always knew there had to be a way to update the original recipe with a vegetable that I liked and asparagus is a delicious improvement.  Take this to your next holiday dinner and everyone will be pleasantly surprised.  Enjoy!

1  10-3/4 oz can  Campbell's Cream of Mushroom Soup
3/4 cup  Milk
1/8 tsp  Black Pepper
1 cup  Crunchy French Fried Onions
2  15 oz cans  Asparagus Cuts
1/2 cup  Crunchy French Fried Onions for Topping

In a medium casserole dish, mix soup, milk and pepper until combined.  Add onions and asparagus and combine gently so you don't crush all on the onions.  Smooth the mixture into the casserole pan and bake at 350 degrees for 30-35 minutes or until hot and crispy on top.  Top with the 1/2 cup of onions for the topping and bake 5 more minutes, then serve.  This recipe can easily be doubled.