Asparagus Supreme

Shirley Ann Carter

Ingredients

3/4 Cups Herb Seasoned Stuffing Mix
1 7/8 Tablespoons Grated Onion
1/2 Cups Sour Cream
1 7/8 Cans Cream of Chicken Soup
2 7/8 Tablespoons Melted Butter
1/4 Cups Grated Carrots
1 7/8 Tablespoons Flour
1 1/2 Pounds Asparagus

Instructions

Clean and trim asparagus, cut into one inch pieces and cook in boiling water until tender; drain. Blend together soup and flour. Add sour cream, carrot, onion, salt and pepper to taste. Stir in asparagus. Turn into a 2 quart casserole. Combine stuffing mix and melted butter; sprinkle around the edge of baking dish. Bake at 350 degrees for 30 minutes