I like this as I can keep the ingredients on hand at all times. Potato chips do great, even after opening, in the freezer.
Place layer of asparagus in a quart casserole.
Layer potato chips and chopped almonds.
Pour 1/2 mushroom soup over this.
Repeat.
Pour remaining mushroom soup over this.
Bake at 375 for 15 minutes.
Note: If soup is very thick, add small amount of milk.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (848g) | ||
Recipe Makes: 4 | ||
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Calories: 1697 | ||
Calories from Fat: 1034 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 114.9g | 153 % | |
Saturated Fat 31.5g | 158 % | |
Monounsaturated Fat 41.3g | ||
Polyunsanturated Fat 36.6g | ||
Cholesterol 23.7mg | 7 % | |
Sodium 2307.2mg | 80 % | |
Potassium 3445.8mg | 91 % | |
Total Carbohydrate 147.7g | 43 % | |
Dietary Fiber 15.1g | 60 % | |
Sugars, other 132.6g | ||
Protein 32.9g | 47 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1697
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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