1 can condensed creamy chicken mushroom soup, undiluted
1/2 cup milk
1 (10 oz) pkg frozen cut green beans, thawed
1 (8 oz) pkg frozen asparagus cuts & tips, thawed & drained
1 (4 oz) can mushroom stems & pieces, drained
2 cups cubed day-old bread
2 tbs sliced almonds
2 tbs butter OR margarine,melted

in a large bowl, combine soup and milk. add beans, asparagus & mushrooms; mix well. pour into a greased 8″ square baking dish. cover and bake at 350 degrees for 20 minutes. toss bread cubes, almonds and butter; sprinkle over the casserole. bake, uncovered, 15-20 minutes longer, or until bubbly.

6-8 servings