1 - 1 1/2 pound Ontario asparagus
1 can water chestnuts drained and sliced
1 (19 ounce) can bean sprouts drained well
3 - 4 green onions chopped
1 can cream of mushroom soup
1 cup grated sharp cheese
1 cup chopped almonds, or 1 can french fried onion rings, or chow mein noodles
Cut asparagus into 1-inch pieces and cook until tender; drain.
In a large greased casserole layer asparagus, water chestnuts, bean sprouts, mushroom soup and grated cheese.
Bake for 30 minutes at 350ºF.
Sprinkle on preferred topping and bake 5 minutes longer.
This casserole may be made ahead of time and refrigerated.