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ASPARAGUS SOUFFLE 1 can cut asparagus 1 can cream of mushroom soup 1 c. mayonnaise 1/4 lb. cheese, grated 4 eggs Drain and mash asparagus. Add mushroom soup and mayon- naise. Add eggs, one at a time, beating each one. Fold in grated cheese. Butter casserole dish. Set that dish in a pan with about 1/2 inch of water. Bake at 350 degrees for about 1 hour. (If casserole dish is long and narrow, it might not take 1 hour. Just be sure top and sides are lightly brown.) This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!