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Asparagus Pecan Bake

Ingredients

  • 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

Instructions

  1. In a baking dish, layer 1/2 asparagus, 1/2 soup, 1/2 water chestnuts, 1/2 pecans and 1/2 cheese. Repeat layers.
  2. Bake at 350 degrees F for 20 minutes.