Asparagus Casserole (version 2)

Ingredients

Butter Cooking Spray
1 1/2 to 2 cups Pepperidge Farms Herb Seasoned Stuffing Mix (blue bag)
2 cans Del Monte Fresh Cut Asparagus
Juice of 1 fresh lemon
1/2 cup (1 stick) Butter, melted
1 can Campbell's Cream of Mushroom Soup
1/4 cup Half & Half or milk
2 Tablespoon chopped, pimento, drained (optional)
1 cup grated Sharp Cheddar Cheese

Directions

Preheat Oven 350 Degrees F. Spray 2 quart (9X13 inch) Oven Casserole Dish with Butter Spray or grease with butter. Line bottom of casserole dish with a layer of 1 1/2 to 2 cups Pepperidge Farms Herb Stuffing (Blue Bag). Spread out contents of 2 cans of Del Monte Fresh Cut Asparagus across the stuffing mix. Drizzle the juice of 1 fresh lemon over the asparagus. Nita's Note: Microwave lemon about 10 seconds before squeezing and you will get more juice. Melt 1 stick Butter over low heat being careful NOT to brown or burn it, OR, place butter in a microwave safe dish, cover dish with waxed paper and microwave it for about 35 seconds. Pour melted butter over asparagus and stuffing mix. Combine 1/4 cup Half & Half or milk with 1 can Campbell's Cream of Mushroom Soup and 2 tablespoons chopped pimento (optional), drained. Pour over asparagus and stuffing mix. Place casserole in center of preheated 350 Degrees F. oven and bake for about 25 minutes. Spread 1 cup grated Sharp Cheddar Cheese over top of casserole. Bake 10 or 12 minutes until cheese is melted thoroughly. Serve hot.

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