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Asparagus Pecan Bake
- 2 (15 ounce) cans asparagus spears or pieces, reserve liquid
- 1 can celery soup mixed in 1/3 cup asparagus liquid
- 1 (5 ounce) can water chestnuts, sliced
- 1/2 cup chopped pecans
- 2 cups Velveeta cheese, grated
- Salt and pepper to taste
- In a baking dish, layer 1/2 asparagus, 1/2 soup, 1/2 water chestnuts, 1/2 pecans
and 1/2 cheese. Repeat layers.
- Bake at 350 degrees F for 20 minutes.