Asparagus Casserole

1 to 1 1/2 pounds asparagus
1 can water chestnuts, drained and sliced
1 19 ounce can bean sprouts drained well
3 to 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 one 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 350F. Sprinkle on preferred topping and bake 5 minutes longer. This casserole may be made ahead of time and refrigerated.

Serves 8.